Rumtopf - Fruit in Rum

Ingredients:

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Serves 15 - 300 cal per serving
Prep-time: 60 min. - Total-time: 120 min.

Rumtopf literally means rum pot. This is a typical German (as well as Austrian) dish especially made for the Christmas season / advent, but you can certainly enjoy it year round. For making the rumtopf use only fresh fruit as they come in season. Use a stoneware pot with a lid to keep the fruit dark. The fruit will infuse in the alcohol for months. It is also very important to use only unblemished ripe (but not over ripe) fruit. The stated weight is the weight of the prepared fruit without pits. The amount is for a 3-liter rumtopf. Depending on the shape and size of the used pot you may need a little more rum. It's best to start making the rumtopf in June with fresh strawberries and then new layers of fruit are added as they come in season. Clean the strawberries and halve larger ones, leave smaller ones whole. Put 250 g / 8.3 oz strawberries in a bowl and combine with 125 g / 4.2 oz sugar. Let the strawberries infuse for 30 minutes. Transfer strawberries to the rumtopf and cover, about a finger's breadth with rum. Use only good quality rum with no less than 54 percent alcohol by volume. Using rum with less alcoholic content can result in spoilt fruit. If some of the strawberries float on the surface use a fitting plate to weigh them down and keep them totally covered in rum. Close the lid of the rumtopf and let the strawberries infuse for 2 weeks. Scald the fresh peaches with boiling water, let stand for 1-2 minutes and then peel. Remove pit and cut in bite-sized pieces. In a bowl combine 250 g / 8.3 oz peaches and 125 g / 4.2 oz sugar. Let infuse for 30 minutes. Transfer peaches to the rumtopf and mix with the strawberries; cover with rum. Weigh the fruit down with the plate, cover and let stand for 2 weeks. Pit the cherries. Combine 250 g / 8.3 oz cherries and 125 g / 4.2 oz sugar. Let stand for 30 minutes. Transfer cherries to the rumtopf and mix with other fruit; cover with rum. Again weigh the fruit down with the plate, cover and let stand for 2 weeks. Remove 250 g / 8.3 oz red currants from the stems and put in a bowl. Combine with 125 g / 4.2 oz sugar and let stand for 30 minutes. Black currants are not suitable for using in the rumtopf as they have a tough skin and taste bitter. Transfer red currants to the rumtopf and mix with other fruit; cover with rum. Again weigh the fruit down with the plate, cover and let stand for about 2 weeks. Cut the plums in halve and pit. In a bowl combine 250 g / 8.3 oz plums and 125 g / 4.2 oz sugar. Let stand for 30 minutes. Transfer plums to the rumtopf and mix with other fruit; cover with rum. Again weigh the fruit down with the plate, cover and let stand for 2 weeks. Scald the apricots with boiling water, let stand for 1-2 minutes, remove skin. Pit and cut in bite-sized pieces. In a bowl combine 250 g / 8.3 oz apricots and 125 g / 4.2 oz sugar. Let stand for 30 minutes. Transfer apricots to the rumtopf and mix with other fruit. Again weigh the fruit down with the plate. Finally cover fruit with about 100 ml / 3.3 oz rum. Close the lid and let the rumtopf infuse in a dark, cool place until November. You can also use fruit like fresh pineapple, blueberries and raspberries. Apples and blackberries are not very suitable for the rumtopf as they don't soften. If the rumtopf is ready to eat you can fill it in smaller decorative jars (see picture). It will make a perfect gift from your own kitchen e.g. for Christmas. Enjoy the rumtopf over ice cream, custard, yogurt, quark- or cream-desserts.