Rumtopf
Use a 7 liter glass or ceramic container with an airtight closure.
600 g strawberries
600 g sweet cherries
600 g apricots
600 g of peaches
600 g sour cherries
600 g Mirabelle plums
600 g plums
300 g green and blue wine grapes
1 1/2 l brown Rum (54%)
2 lb of brown sugar (Demarara)
Rinse the container out carefully with hot water and let it drain to dry.
In June: Strawberries - wash and allow to drain dry. Large fruits halve
or quarter. In July: Sweet cherries - wash and allow to drain dry;
remove pits. Pour boiling water over apricots and peaches and let stand
about 5 minutes. Remove skins and cut into smaller pieces. In August:
Sour cherries and Mirabelle - wash, drain and remove stones. In
September: Plums - wash, drain and remove stones; quarter. In October:
Grapes - wash, drain, remove stones and cut in half. Put the fruits in
the container in the order specified above (in the according season). As
each fruit is added, combine 300 ml of rum and 200 g of sugar and pour
over fruit. The fruits should be completely covered with 1/2 of liquid
always on top. Weigh down the fruit with a suitable clean plate. Cover
tightly and keep in a cool dark place. As each fruit is added gently stir
the mixture carefully with a metal or plastic spoon.
TIPS: All fruits should be ripe however firm and exhibit no ruising.
The Rumtopf tastes particularly good lukewarm on vanilla pudding.
The Rumtopf is especially good if in August you add 300 g honeydew melon
and in October add 300 g bananas. Remove rind and seeds from the melon,
cut into cubes. Peel and slice bananas.
(translated from Dr. Oetker)
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