Kaj Fogelberg
Sculpture in the form of a Plum, ca. 1980’s

The fruit is delicate and must be immediately prepared as a pie, jam or put in a barrel to make liqueur (that’s my favourite option). Fermentation lasts one to two weeks, then the ideal is to distill the preparation as quickly as possible, taking care to eliminate the “head” and “tail”, the first and the last drops of the distillation.