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Broil 3 to 4 minutes or until filling is well browned. Makes 4 servings.
For some folks, it’s a tossup for favorite fruit between strawberries and cherries. Others live and die for raspberry season. And for tried and true Rappahannockers, it's got to be the apple that’s accorded favorite fruit status, if out of nothing more than county spirit and loyalty.
But for those of us who have tried Dot Mank's plum brandy, a recipe passed down to her by Dee Hume, the alltime favorite fruit is the plum. And plum season is the time to start a new batch.
The “how-to” is simple. It’s the wait that's hard for this delectable liquid. This is delayed gratification at its peak. According to Dot, the mixture should sit at least a year. Two years is better and three years is best of all. It takes that long to reach maturity but it’s worth the delay. After three years of sitting, the homemade brandy goes down the throat like liquid velvet—rich and incredibly smooth.
And there's an added benefit. After sitting in the liquor for three years, the plums are marvelous as a
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