for each fruit, 5 minutes
- 1 lb. fruit, washed, dried, and cut into bite-sized pieces, if large.
- 1/2 lb. sugar
- 2 parts dark, unflavored rum
- 1 part matching fruit flavored condimento
- *NOTE The liquid should always cover the fruit by 1-inch and should be replenished if it falls below this level.
- Put 1 lb. of the first fruit of the season in a clean glass or crock type container with a lid. Remove any stems, seeds or pits.
- You should use one pound of fruit and a half pound of sugar. Pour enough rum and matching condimento (2:1) to cover the fruit by one inch.
- Cover the Rumtopf with plastic and then the lid, to avoid evaporation.
- Store on the counter away from any sun and heat from the stove.
- As different fruits ripen, add another layer of fruit, following the same instructions as above. If all the fruits you want to include are available at the same time, you may fill the Rumtopf with successive layers of fruit, sugar, rum, condimento.
- Let the completed mixture sit for 4-6 weeks. If you see signs of fermentation (bubbles), add rum that is 151 proof to suppress fermentation.
- Serve the Rumtopf fruits with its syrup over ice cream, on cake, flan, puddings or cheese cake.
- NOTE from Barbara My husband and I were treated to this at a friend's home years ago. I'll never forget how absolutely delicious this was served on ice cream. I had never heard of Rumtopf before. I am now a true believer.
- The best fruits to use are pineapple, cherries, apricots, nectarines, peaches, pears, plums, grapes, red currants, gooseberries. It is recommended that you NOT use blackberries, blueberries, watermelon, cantaloupe, rhubarb, bananas, citrus or apples).