Rum topf

(canned summer fruit)


fresh, cleaned fruit, i.e.:

strawberries, cherries, raspberries, apricot, peach, plum, pear, pineapple, blackberries, halved grapes etc.

brown or white candy sugar

1-1.5 liter convert conversionbrown rum (54%)

Use: over ice or pudding, eat on a cold day, luxury dessert at Christmas

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's Recipe pages - recipe fruit cannings in alcohol, drinks

How to prepare:

Use a stone (preffered) or glass jar with cover of at least 3 liter convert conversioncontents as rum pot.

It is important, that, for the first layer, you use the same amount of fruit as candy sugar.

Best is a first layer of at least 300 gram fruit and 300 gram candy sugar.

Use for the next layers for every 100 gr convert conversionfruits, 50 gr candy sugar.

The fruit must always be covered by the rum (weigh down with a (heavy) plate to keep de fruit below rum-surface).

The first fruit of the season are strawberries, so you may start with that:

Wash, drain and dry 300 gr strawberries. Put the strawberries with 300 gr convert conversioncandy sugar in the rumtopf. Pour in as much rum till the fruit is covered.

Add, depending on the season, other (unaffected and washed) fruit. Care to use for every 100 gr fruit, 50 gr sugar and to add rum to keep the fruit covered. Peel, stone and optional slice fruit.

When the jar is completely filled, stir.

Store the closed jar at least 4 months at a cold, dark place.

(To be honest: I never reached that: mostly already eating some of it after 2 month..)

First published: April 12, 2003, Netherlands
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