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 Cuisines > German cuisine > Search results
Rumtopf
Ingredients:
Fruits: strawberries, whole raspberries or blackberries, whole sour cherries,
pitted ap ricots, unpeeled, halved peaches, peeled and quartered pears,
peeled and quartered pineapple, chunked
1 bottle good quality rum
4 to 5 liter stoneware crock or porcelain pot (not glass).
Sugar

Directions:
Wash and drain well 1 pound of fresh, ripe strawberries. Add 1 cup sugar, mix gently, let stand 1 hour before placing into crock. Place fruit in pot and add 1 bottle rum. Place a saucer on top of the fruit and let stand in cool, dark place. Stir very gently once or twice over the next two weeks. Every two weeks add another in-season fruit, some sugar and rum as needed: 1 pound washed and drained fresh fruit 1 cup sugar and enough rum to cover by 1/2". Although Advent is the traditional time to begin sampling the Rumtopf, it can be used at any time and the ingredients refreshed with the addition of more fruit, sugar and rum. Remember, however, that after the addition of the fresh fruit it takes at last 2 weeks before fermentation is well under way again. The longer you allow the mixture to stand and ferment, the richer the Rumtopf.  
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