Rumtoph (German Rum Pot)
I first started making it just to say I could. I use to sit in a big red gallon canister on my sink. Not hidden away in a dark place. It was so pretty and so yummy. It was a simple process and since I am not much of an alcohol consumer I ended up with a lot of it fast. I also used canned fruit so I did not have to wait for seasonal fruit and the winter holidays.
It was great to spoon over angle food cake or ice cream. But there were those who simply spooned it into a bowl and ate it straight.
It is part of my German heritage so traditionally, the pot is set up in a cool and dark place in spring, and different kinds of ripe fruit are added to it over the months as they come in season. The fruit are thereby preserved to be eaten in winter, when the Rumtopf is matured
There are many variations. Take this recipe as a general guide for your own recipe using your favorite fruits.
- 1 can (1 lb, 14 oz.) halved apricots drained
- 1 can (1 lb, 14 oz.) sliced or chunk pineapple drained
- 1 can (1 lb, 14 oz.) peach slices drained
- 2 cans (1 lb, 14 oz.) Bartlett pear halves drained
- 1 jar (10 oz.) Maraschino Cherries drained
- 3 cups of sugar
- 4/5 quart light rum
- 1. Cut pear halves in half.
- 2. In a half gallon glass crock or canister layer the fruits mixing them then adding a layer of sugar.
- 3. I do about 3 layers with a cup of sugar on top before I add the next layer of mixed fruits. Resist mixing the fruits with a spoon or you can easily break them up. The object is to keep them as whole and pretty as possible.
- 4. Pour the rum over the top and make sure it seeps to the bottom with about an inch head over the top of the fruit. The sugar will dissolve on its own in a few days.
- 5. Let it stand for about a week before you start sampling it. Better 2 or 3 weeks if you can resist. 6. For every 2 cups you remove you can add back a can of fruit a cup of sugar and rum to cover the top.
- 7. Or you can simply use it up and start over. However always keep topped with rum or it will spoil.
- 8. I have never refrigerated mine. It simply sits on the counter in a glass crock.
- There are about 60 (1/4 cup servings)
- Add to summer punches.
- Serve over ice cream.
- Chill well and serve in a desert cup. A little goes a long way :)
- Use as a layer over custard for the filling of a rum cake.