Rumtoph (German Rum Pot)

rumtopfRumtoph is a fun thing to make and have around.

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.

Rumtoph (German Rum Pot)
Serves 60
A mélange of summer fruits preserved in light rum and sugar. Rumtoph is a German and Danish dessert, traditionally eaten around Christmas. 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.
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Prep Time
20 min
Prep Time
20 min
84 calories
15 g
0 g
0 g
0 g
0 g
46 g
1 g
14 g
0 g
0 g
Nutrition Facts
Serving Size
46g
Servings
60
Amount Per Serving
Calories 84
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 15g
5%
Dietary Fiber 0g
2%
Sugars 14g
Protein 0g
Vitamin A
2%
Vitamin C
2%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 can (1 lb, 14 oz.) halved apricots drained
  2. 1 can (1 lb, 14 oz.) sliced or chunk pineapple drained
  3. 1 can (1 lb, 14 oz.) peach slices drained
  4. 2 cans (1 lb, 14 oz.) Bartlett pear halves drained
  5. 1 jar (10 oz.) Maraschino Cherries drained
  6. 3 cups of sugar
  7. 4/5 quart light rum
Instructions
  1. 1. Cut pear halves in half.
  2. 2. In a half gallon glass crock or canister layer the fruits mixing them then adding a layer of sugar.
  3. 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. 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. 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.
  6. 7. Or you can simply use it up and start over. However always keep topped with rum or it will spoil.
  7. 8. I have never refrigerated mine. It simply sits on the counter in a glass crock.
Serving Tips
  1. There are about 60 (1/4 cup servings)
  2. Add to summer punches.
  3. Serve over ice cream.
  4. Chill well and serve in a desert cup. A little goes a long way :)
  5. Use as a layer over custard for the filling of a rum cake.
beta
calories
84
fat
0g
protein
0g
carbs
15g
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A Food Orgasm http://food-o.com/

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