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Thread: Rumtopf

  1. #1
    Join Date
    Nov 2004
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    Caithness
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    12,924

    Default Rumtopf

    Has anyone made a rumtopf before and can recommend the fruit combination or recommend whether it is worth buying a proper rumtopf pot?

    Thanks in advance.
    God, grant me the serenity to accept the things I cannot change,
    Courage to change the things I can,
    And wisdom to know the difference.

  2. #2
    Join Date
    Feb 2005
    Location
    Longside
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    5,900

    Default

    Not tried it myself yet, but Dad got one and said it was fantastic, they drank the juice diluted down and used the fruit with cream as a pudding.

    Just found this with a quick google
    http://www.germandeli.com/rumtopfrecipe.html
    Last edited by changilass; 19-Sep-10 at 22:52.
    Some people are like Slinkies. They're really good for nothing. But they still bring a smile to your face when you push them down a flight of stairs.

  3. #3
    Join Date
    Sep 2008
    Location
    Thurso
    Posts
    91

    Default Rumtopf

    Hi I havent actually made it but my friend did years ago, tasted lovely she had an actual Rumtopf jar cant quite remember all the fruits she used, although can remember berries being used with other fruit, but I will ask her. i know if you do want to buy the jars can pick them up quite reasonable on ebay.

  4. #4
    Join Date
    Mar 2007
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    Thurso
    Posts
    2,936

    Default

    Mamma Roma in Edinburgh have one and use it for fattening up the raisins for rum and raisin icecream.........delicious.
    Making tomorrow`s memories today

  5. #5
    Join Date
    Sep 2009
    Location
    Thurso
    Posts
    234

    Default Rumtopf

    Rumtopf (rum pot) Recipe

    The ingredients:
    1. fresh fruit
    2. sugar
    3. rum (or brandy)

    It is traditional to begin with the first fruit of the season. This typically includes strawberries, but fresh fruit is often available all year round. Start with your favorite fresh fruit, as long as it is ripe (not over-ripe) and full of flavor.

    Ideal fruits are:
    Pineapple (remove rind & core and cut in large cubes)
    Cherries (any variety, pitted)
    Apricots (halves, pitted)
    Nectarines (halves, pitted)
    Peaches (remove pits and cut in halves, quarters, or slices)
    Pears (cored, peeled & sliced)
    Plums (remove seed and half or quarter)
    Grapes (sweet seedless red or green grapes are ideal)
    Strawberries (don't wash, just remove stem & leaves). Strawberries will lose their red color.
    Raspberries (don't wash). Raspberries will lose some of their red color.
    Red currants (removed from stem)

    Other less ideal fruits, may be added if you wish:
    Blackberries or Blueberries (can be bitter and can discolor the other fruits)
    Watermelon and Cantaloupe chunks (can make the mixture a bit watery)
    Rhubarb (can make mixture sour)
    Bananas (too mushy)
    Citrus (too acidic)

    Directions:
    Wash and dry the inside of the Rumtopf.
    Wash and dry the first chosen fruit. (Don't wash Strawberries and Raspberries.)
    Remove any stems, seed and pits.
    In a separate bowl cover the fruit with an equal weight of granulated sugar and allow to sit for one hour.
    (example: 3 pounds of fruit and 3 pounds of sugar)
    Place the fruit, sugar and any juices left in the bowl into the Rumtopf.
    Pour in just enough rum or brandy to cover the fruit.
    Weigh the fruit down with a clean saucer or plate
    Cover the opening of the Rumtopf with plastic (to avoid evaporation) and place the lid firmly on top.
    Store in a cool place away from heat and sunlight.

    Adding additional layers of fruit:
    For each additional layer of fruit follow the instructions above, but use only half as much sugar.
    (Example: 3 pounds of fruit and 1 1/2 pounds of sugar.)
    After the fruit and sugar has rested for one hour, gently add this mixture onto the earlier layer.
    Do not mix the fruits.
    Add more rum or brandy to cover the new layer.
    Cover with fresh Saran or plastic wrap and the lid.

    Throughout the summer, repeat the process for each new fruit until your Rumtopf is full.

    Then allow the entire mixture to sit for another 4 to 6 weeks. It is best at 2-3 months, which is just in time for the Holiday festivities.

  6. #6
    Join Date
    Sep 2009
    Location
    Thurso
    Posts
    234

    Default Rumtopf

    Rumtopf (rum pot) Recipe

    The ingredients:
    1. fresh fruit
    2. sugar
    3. rum (or brandy)

    It is traditional to begin with the first fruit of the season. This typically includes strawberries, but fresh fruit is often available all year round. Start with your favorite fresh fruit, as long as it is ripe (not over-ripe) and full of flavor.

    Ideal fruits are:
    Pineapple (remove rind & core and cut in large cubes)
    Cherries (any variety, pitted)
    Apricots (halves, pitted)
    Nectarines (halves, pitted)
    Peaches (remove pits and cut in halves, quarters, or slices)
    Pears (cored, peeled & sliced)
    Plums (remove seed and half or quarter)
    Grapes (sweet seedless red or green grapes are ideal)
    Strawberries (don't wash, just remove stem & leaves). Strawberries will lose their red color.
    Raspberries (don't wash). Raspberries will lose some of their red color.
    Red currants (removed from stem)

    Other less ideal fruits, may be added if you wish:
    Blackberries or Blueberries (can be bitter and can discolor the other fruits)
    Watermelon and Cantaloupe chunks (can make the mixture a bit watery)
    Rhubarb (can make mixture sour)
    Bananas (too mushy)
    Citrus (too acidic)

    Directions:
    Wash and dry the inside of the Rumtopf.
    Wash and dry the first chosen fruit. (Don't wash Strawberries and Raspberries.)
    Remove any stems, seed and pits.
    In a separate bowl cover the fruit with an equal weight of granulated sugar and allow to sit for one hour.
    (example: 3 pounds of fruit and 3 pounds of sugar)
    Place the fruit, sugar and any juices left in the bowl into the Rumtopf.
    Pour in just enough rum or brandy to cover the fruit.
    Weigh the fruit down with a clean saucer or plate
    Cover the opening of the Rumtopf with plastic (to avoid evaporation) and place the lid firmly on top.
    Store in a cool place away from heat and sunlight.

    Adding additional layers of fruit:
    For each additional layer of fruit follow the instructions above, but use only half as much sugar.
    (Example: 3 pounds of fruit and 1 1/2 pounds of sugar.)
    After the fruit and sugar has rested for one hour, gently add this mixture onto the earlier layer.
    Do not mix the fruits.
    Add more rum or brandy to cover the new layer.
    Cover with fresh Saran or plastic wrap and the lid.

    Throughout the summer, repeat the process for each new fruit until your Rumtopf is full.

    Then allow the entire mixture to sit for another 4 to 6 weeks. It is best at 2-3 months, which is just in time for the Holiday festivities.

    Serving suggestions

    Serve the Rumtopf fruits with its syrup (hot or cold) over ice-cream, cake, flan, puddings, or cheese cake. Serve in an elegant dish topped with whipped cream or crème frâiche.
    Serve as a side dish with any game meat.
    Serve the strained liquid as a liquor or after-dinner cordial.
    Add two tablespoons of the strained liquid to Champagne for a unique and elegant cocktail

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