Modern day ratafias are generally wine or brandy based and flavored with chopped fresh fruit, herbs or vegetables. The word “ratafia” possibly has two definitions-a cordial flavored with peach or almond kernels, which could have high levels of toxicity, and a type of biscuit having the flavor of ratafia, typically almond, or made to be served with a ratafia. This cordial is easily made at home with seasonal fruit, sugar and a wine of choice. This plum ratafia is made with pluots,a cross between a plum and an apricot. Pluots are known for their sweet flavor, smooth skin and juicy flesh. A perfect fruit to make a lovely crimson colored ratafia. Although, developed in the late 20th century by Floyd Zaiger, a California fruit breeder, pluots weren’t available commercially until 1989 as it took several generations of cross breeding before the pluots of today were derived.
1 bottle (750 ml) Riesling or Gewurztraminer
1/3 cup sugar
1-1/2 cups pitted and coarsely chopped fresh pluots or plums
1/4 cup plum brandy
In a large mouth bottle with a lid, combine wine and sugar. Stir to dissolve. Add fruit and brandy. Cover. Refrigerate 2-3 weeks, stirring occasionally in the first few days to dissolve sugar. When infused, strain out fruit, rebottle and refrigerate. Serve chilled.Keeps 1-2 weeks.