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RUMTOPF
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Print Recipe
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Find
a large, wide mouth stoneware crock.
Start with 2 lb. of fresh strawberries.
Sprinkle with one pound
sugar and let stand overnight on the counter.
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| 2
lb. fruit |
| 1
lb. sugar |
| Rum
or Brandy |
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Pour
into stoneware and cover with rum or brandy. |
| Cover
with plastic wrap and weigh down with saucer or any object that
keeps fruit submerged.
Once a week, as you find good fruit, keep adding to the
pot, together with half the fruits weight in sugar.
Add liquor to cover each addition.
The Rumtopf should be full one month before Christmas.
Cover with
plastic wrap and keep in a cool place. |
| Spoon
out mixture into gift jars. |
| To
serve: This is a
marvelous sauce for ice cream or pound cake or serve with crepes.
Suggested fruits are:
Strawberries, raspberries, peaches, apricots, apples,
pears, melons, pineapple, cherries or grapes.
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