1 pound small plums
1/2 cup sugar
1 1/2 cups brandy
2-inch cinnamon stick
1 vanilla bean, halved lengthwise.
Wash plums and prick them all over with a needle. Place them in a 1-quart jar with a tight lid and stir in the sugar. Pour in brandy, covering plums by at least an inch. Add cinnamon and vanilla, cover and shake a few times.
Let jar sit in a dark, cool place (but not the refrigerator) for at least 6 weeks and preferably 3 months. If the fruit floats to the top, turn the jar over.
Yield: 1 quart.