This is the final installation of our Rumtopf series. The recipe is very easy, it’s the wait that is difficult!
Preparation Time: 30 minutes.
Total Time: 42 days
- 2 lbs fruit (strawberries, plums, cherries, peaches, pears, raspberries, currants, blueberries, gooseberries, …)
- 1 lb sugar
- 3 cups rum
- The traditional way of making a Rumtopf started with the first ripe fruit available and ended in autumn (November) with last fresh fruit (often pears). The general rule for making is: for 2 parts fruit you need 1 part sugar and approximately 3 cups Rum.
- Be sure that your Rumtopf pot is clean and thoroughly dry. Wash and clean fruit (remove stems, seeds, and pits), pat dry and cut into bite sized pieces, if necessary. Measure them.
- Add sugar, mix and let stand for about 1 hour. Place the sugared fruit into your Rumtopf and fill with rum to completely cover fruit.
- Place a piece of plastic wrap tightly over the pot top, then set the lid on top. Set aside in a cool place, away from sunlight. If desired, you could even refrigerate the pot.
- Repeat these steps with other fruit once a month until your Rumtopf is completely filled or fresh fruit season is over.
- Take care of your Rumtopf. Fill up with Rum if necessary. It is important that the fruits are always completely covered.
- After you have added the last layer of fruit, sugar and rum, let stand for about 6 weeks. Enjoy.
- Serve the Rumtopf fruits with its syrup (hot or cold) over ice-cream, cake, flan, puddings, or cheese cake.
- Serve topped with whipped cream or crème frâiche.
- Serve as a side dish with any game meat.
- Serve the strained liquid as an after-dinner cordial.
- Add two tablespoons of the strained liquid to Champagne.
- Lay some of the warmed fruit onto a crepe and roll up. Add whipped cream or ice cream, if desired.