Late spring/early summer is the perfect time to start your Rumtopf (Rum Pot), which is in rum and sugar preserved fruit over summer months.
Start by adding seasonal fruit from early summer all the way until fall, cover with sugar and dark rum, store in a cool place. Rumtopf can be enjoyed during
Christmas time served best over Vanilla Ice-Cream. Traditionally a large stoneware pot is used which has a clean linen cloth tied over its opening but a large
glass jar with lid is also suitable.
2 parts fruit
1 part sugar
high-percentage dark rum (minimum 54%)
sweet cherries (pitted)
sour cherries (pitted)
peaches (pitted, no skin)
apricots (pitted, no skin)
mirabelle plums (pitted, no skin)
plums (pitted, no skin)
pears (pitted, peeled, no core)
pineapple (peeled, no core)
white or dark seedless grapes
Wash, remove pits and stems from all fruits. Fruits with skins like peaches, apricots, plums, mirabelle plums will have to be blenched in boiling water
for a few seconds to remove skin easily. Cut large fruit in cubes leave smaller fruit in whole. Peel pears, remove core, cut in cubes. Remove core and skin from pineapple and cut in cubes.
Cut grapes in halves.
Weigh fruit and note fruit weight, add to Rumtopf, add 1/2 fruit weight of sugar sprinkled evenly on the fruit. Pour good quality high-proof dark rum over fruit so that
rum is about 1/2 inch (1cm) higher than the fruit. Fruit may have to be weighed down with a small plate if it starts to float. Tie a linen cloth over the opening of the container and store Rumtopf in fridge or cold cellar in a dark place until ready to use. Keep adding
more fruit throughout the summer keeping in mind the fruit to sugar ratio as well as that the rum has to at all times remain above fruit by 1/2 inch (1cm). Before adding the next fruit batch stir the previous fruit
After adding the last fruit in fall remember to let fruit rest for another 4-6 weeks before consumption. More rum may need to be added occasionally to retain proper level.
Enjoy fruit over
vanilla ice-cream on a cold winter day or at Christmas time. Remember fruits will have absorbed the alcohol very well at this point.
May - June: Strawberries
June - July: sweet and sour cherries, pitted
July - August: raspberries, black berries, blueberries, currant, apricots or peaches (pitted, skinned, cut in cubes)
August - September: plums or mirabelle plums (pitted, skinned)
September - October: pineapple, peeled, core removed, cut in cubes
October - November: pears, pitted, core removed, peeled
may need to add more rum and let fruit soak in cool place for another 4 weeks after adding last fruit
Photo Credit: Fotolia
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