The ingredients:
1. fresh fruit (approximately 1 pound)
2. sugar (approximately 1/2 pound)
3. Good quality (unflavored) dark rum to cover the fruit by 1 inch

It’s traditional to begin with the first fresh fruit of the new growing season. However, since many fresh fruits are now available all year round in supermarkets, you may begin the process at any time.

Start with your favorite fresh fruit. Choose fruit which is ripe (not over-ripe) and full of flavor.

Ideal fruits are:
Pineapple (remove rind & core and cut in large cubes)
Cherries (any variety, stemmed and pitted)
Apricots (halves, pitted)
Nectarines (halves, pitted)
Peaches (remove pits and cut in halves, quarters, or slices)
Pears (cored, peeled & sliced)
Plums (remove seed and half or quarter)
Grapes (sweet seedless red or green grapes are ideal)
Strawberries (don’t wash, just remove stem & leaves). Strawberries will soften and lose their bright red color as the soak up the rum.
Raspberries (don’t wash). Raspberries will lose some of their bright red color.
Red currants (removed from stem)
Gooseberries (remove stems)

The following fruits are not recommended but may be added if you insist:
Blackberries or Blueberries (they can be bitter and can discolor the other fruits)
Watermelon and Cantaloupe chunks (can make the mixture watery)
Rhubarb (can make mixture sour)
Bananas (too mushy)
Citrus (too acidic)
Apples (take on an odd texture)

Wash and dry the inside of the Rumtopf.

Wash and dry the first chosen fruit.

Remove any stems, seed and pits.

Place the one pound of fruit and a half pound of sugar into the Rumtopf.

Pour in enough rum to cover the fruit by at least one inch.

Cover the opening of the Rumtopf with tightly with plastic (to avoid evaporation) and place the lid firmly on top.

Store in a cool place away from heat and direct sunlight.

You may even store the Rumtopf in the refrigerator.

Every month add an additional layer of fruit:
For each additional layer of fruit follow the instructions above.

Throughout the summer, repeat the process for each new fruit layer until your Rumtopf is full.

If all the fruit you want to use is available on the same day, you may fill up the Rumtopf with layers of fruit and sugar and rum.

Then allow the entire mixture to sit for another 4 to 6 weeks. By all means feel free to “test” the fruit along the way for “Yumminess”.

Check periodically to make sure their is no extra fermentation taking place. If you see bubbles beginning to develop, you have fermentation. If this happens, add rum that is 151 proof to suppress the fermentation.

How to serve:
Serve the Rumtopf fruits with its syrup (hot or cold) over ice-cream, cake, flan, puddings, or cheese cake. Serve in an elegant dish topped with whipped cream or crème frâiche.

Serve as a side dish with any game meat.

Serve the strained liquid as a liquor or after-dinner cordial.

Add two tablespoons of the strained liquid to Champagne for a unique and elegant cocktail.
Lay some of the warmed fruit onto a thin crepe-like pancake and roll up. Add whipped cream or ice cream, if desired.

Leave a Reply