Prunes in Rum

The directions for this prunes in rum recipe were clear, simple, accurate, and led to a wonderful jar of rummy plums. The total hands-on time was about 10 minutes; the overnight steeping did all the work. When I went to tend to the plums in the morning, they were fragrant and succulent. I added the rum and sugar, which dissolved pretty quickly after a couple minutes of stirring. I tasted the plums the next day, and they were lovely: mildly sweet, subtly spiced, and not too boozy. I was surprised that the rum flavor was so subtle. I’d almost eat this over my Greek yogurt in the morning, but I’d better not!

So far, I’ve tasted these on their own and over vanilla ice cream, which was heavenly. The only potentially confusing part of the recipe is that it doesn’t specify what type of tea bag should be used, so I went with orange and cinnamon spice, which lent a lovely spiced flavor to the plums. I’d certainly suggest an herbal, spiced type of tea. Rooibos might be nice.

This incredibly easy recipe for prunes in rum delivered fabulous results. All it requires is a bit of patience. I made this at the end of September and then rather forgot about it. When I tried the prunes about 6 weeks later, they were spectacular. Soft, plump, beautifully seasoned, and not overly tasting of alcohol. I’m going to serve them at the holidays. Won’t my guests be lucky?

I love this recipe for prunes in rum. I like dried fruit steeped in alcohol, but sometimes it can be too much when infused with straight alcohol. I used Lipton Yellow Label Tea bags and dark rum. I like the ratio of water to rum, as the dilution, along with the sugar, softens the flavor. The result was still boozy, but not as harsh as some recipes that I’ve made.

I only used prunes this time, but next time I’ll also add dried apricots. I like this by itself, but it’s also great on ice cream or on pound cake. I’m anxious to see how this tastes as time goes by.