Last June I started a rumtopf so it would be ready by Christmas. A Rumtopf (Rum Pot in English) is a large covered ceramic jar filled with aged fruits, rum and brown sugar. It's traditionally started in the spring and created by collecting and adding fruits to the pot as they come into season.
I started the process with fresh strawberries. Then over the next few months added white and black currents, cherries, red gooseberries, raspberries and peaches.
One of the first things I did when I arrived in Germany last week was check on my rumtopf which had been marinating these past months. I was afraid the entire thing had rotted but it held up perfectly. Although very strong in alcohol content, it tasted delicious and festive.
My mother in law always makes Annanascreme (Pineapple Cream) and Herrencreme (Gentlemen's Cream) for desserts at Christmas. One of these's days I will get around to posting the recipes. Anyway, the best way to enjoy the fruits of one's rumtopf is to ladle it over ice cream or pudding.
I put some over the Gentleman's cream which consists of cake, vanilla pudding and shaved chocolate. It was heaven in a bowl.
- 2 cups just ripe (not over ripe) fruit
- 1 cup brown sugar
- Good quality dark rum 54%
- Wash, dry, pit and de-stem fruit.
- Place in a bowl.
- Add sugar and stir until fruit is coated.
- Pour mixture into the rumtopf or container.
- Add rum, making sure fuit is completely submerged.
- Cover the top with plastic cling wrap, place lid on and store in a cool dark place.
- Repeat with other variety of fruits waiting a few weeks in between adding each type.
For tips and trouble shooting as well as what types of fruits to use and which ones not to, click HERE. If you are interested in purchasing an authentic rumtopf, Ebay in both Germany and the USA have quite a large variety up for grabs at very reasonable prices.