Brandied Plums With Cinnamon and Vanilla

• 1 pound small plums
• 1/2 cup sugar
• 1 1/2 cups brandy
• 2-inch cinnamon stick
• 1 vanilla bean, halved lengthwise

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

plums, sugar, brandy, cinnamon stick, vanilla bean

Taken from cooking.nytimes.com/recipes/1013276 (may not work)