I was fortunate enough to be given a glut of foraged mirabelle plums from a fellow chef David Beazley, a local wild food expert !
It is quite traditional to make an eau de vie from the plums as they are known for their sweetness .
Having recently drank Slivovitz in Slovakia whilst visiting the capital I thought it would be great to create my own version.
I have used vodka in the recipe and married up the aniseed like flavour of star anise with the plums.
280g white sugar
1 star anise
2 strips of lemon peel, pith removed
600ml vodka approx, at least 40% proof
1. Pierce all of the plums with a sharp knife to the stone. Place in a clean jar.
2. Add the sugar, star anise and lemon peel. Pour the vodka over until the plums are covered.
3. Seal the jar. Each day for two weeks turn the jar over to mix the contents . The sugar should be dissolved by the end of the 2 weeks.