Tipsy Plum

Beschwipste Pflaume
Braised spiced plums with wine and brandy makes a side dish that adds some extra spiff and flavor to meals featuring turkey, pork, duck or beef.
Course Side Dish
Servings 4


  • 8 plums halved and seeded
  • 1-3/4 oz unsalted butter
  • 1 tsp sugar
  • 3.4 oz port wine
  • 3.4 oz red wine
  • pinch cinnamon
  • 3/4 oz plum brandy such as Schladerer


  • Lightly braise the plum halves in butter and the sugar until juice comes out.
  • Add port wine and red wine and a pinch of cinnamon.
  • Cook at higher temperatures to reduce the liquid by half.
  • Pour in the plum brandy, stir for half a minute and serve.

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