I have been very lazy, and failed to fulfill my big plans to put up every sort of plum in every sort of preserve this summer. I am hoping to otherwise fulfill my cravings for a drunken whiff of summer in February with a few bottles of fruit (and maybe some fennel) ratafia. According to an story* by Pete Wells in the NYTimes (he of the controversial "cheese sandwich" article, dissing food blogs he considered lacking in mission), ratafia can also do this summer conjuring trick.
There is a recipe there for ratafia from the restaurant T'afia, where several of these concoctions are available at all times. The recipe is entirely adaptable to your own ideas- have a look. You really do need to keep them in the fridge it seems, and their shelflife is such that they are more suited to the home-cook (or craft-y chef) than to commercial production. So good for us.
The one you see here is a nectarine/white pepper/basil one in its first stages, and I've got some lovely damson plums in line for another. They will be those left-over from making the redfox's plum cake, which is the best ever, though you must, of course, avoid the "heat bombs of death," allowing it to cool properly.
*Cleverly screwed up the link, I did. Fear not- recipe is posted in the comments below.