Fruit-steeped brandies like this one, common throughout Transylvania and Hungary, are easy to make at home: Plums and sugar are simply left to ferment for two weeks, and then infused into brandy. This recipe first appeared in our March 2012 issue with Alexander Lobrano's article Eternal Terrain.
- 4 lb. ripe plums, halved, pitted, and roughly chopped
- 2 cups sugar
- 1 750-milliliter bottle brandy