Ratafia Mafia

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.

Comments

[Tanna]

I thought the cheese sandwich was great fun!
The ratafia looks really beautiful.

[Lynn D.]

I saw that article...and meant to get back to it, but alas. And alas your link no longer works. Could you give a few guidelines as to how it's made? I seem to remember it was pretty simple and forgiving. The birds have not eaten all the plums and I was thinking maybe a plum infusion with Slivovitz (Serbian plum brandy). Do you think that would work? I have made some vin de noix.

[lindy]

I should have known, Lynn. Here's the recipe:
1 cup cut up fruits or veg
1/4 cup sugar
1/4 vanilla bean, split
1/4 cup vodka
1 bottle red or white wine

Put everything in a big mason jar and shake it up. Refrigerate 4 weeks. Strain through a sieve lined in cheesecloth, pressing on the fruit. With a funnel, pour into clean wine bottles and cork tightly. Keep in fridge.
I would substitute the brandy for the vodka. don't see why it wouldn't work. I did my plums with pinot noir and vanilla today. I knew there was a reason I'd been saving the bottles whenever I have a half bottle of wine. They will be perfect.

I made a clementine ratafia once, and it was gorgeous. Other than that no prior experience.

[Sandra Gregor]

Has anyone tried making the Pecan Ratafia? I had it at T'afia and LOVED it, and am inspired to make it for a Christmas dinner party, so would appreciate hearing about anyone else's experience.

Thanks,

Sandra