Plum Brandy Recipe

Place the plums and cinnamon stick in a large glass jar.

Pour the brandy over the plums, making sure they are fully covered.

Seal the jar tightly and let it sit in a cool, dark place for at least 2 weeks.

After 2 weeks, strain the brandy to remove the plums and cinnamon stick.

In a small saucepan, heat the sugar with 250 ml of water until dissolved.

Let the sugar syrup cool completely.

Add the sugar syrup to the strained brandy and mix well.

Transfer the brandy to bottles and seal tightly.

Let the brandy age for at least 1 month before serving.