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topping for ice cream and other deserts or in brandied sauce for plum pudding as a special holiday treat.
1 quart plums, well washed but unpitted
1 quart sugar
fifth of gin
Put the gin and sugar in a heavy jar, an old juice jar is perfect, and stir to dissolve the sugar. Add the plums and set the jar on its side. It must be turned once a month. After three years, decant and sit back to enjoy.
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