Sig's German Rumtopf

Source : Wash Remove Pips And Stems From Fruit All Fruits With Skin Need To Be Blanched To Remove Skins Easy Fo This As Each Fruit Comes Int Seasoncut Large Fru...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : January 1, 2023

Step:

  1. Wash,remove pips and stems from fruit, all fruits with skin need to be blanched to remove skins easy,fo this as each fruit comes int season

  2. Cut large fruit into cubes or slices and grapes into halves.each time weigh your fruit write down weight.Use half amount of this weight in sugar and sprinkle evenly over fruit. Pour a good quality high proof dark rum over fruit unti it is about1/2 inch or just over 1cm over the fruit.Fruit might have to be weight down with small plate.

  3. Tie a linen cloth over opening and store in fridge,cold dark room or cellar.Keep adding fruit, sugar and rum throughout summer.Gently swivel the pot before adding new fruit.after you have added your last chosen fruit,leave to stand for 4-6 week.add more rum as it evaporates.

  4. I add a cinamon stick to mine and use a earthwear pot.


Ingredients

  1. 2 parts fruit
  2. 1 part sugar
  3. 1 large bottle of high-percentage dark rum (minimum 54%)
  4. 1 each,strawberries,sweet cherries pitted,
  5. 1 peach pitted no skin

Related Recipes

Sigs Strawberry Tower

Sigs Strawberry Tower

Sigs Tasty Treble Decker Sandwich

Sigs Tasty Treble Decker Sandwich

Sigs Italian Cannellini Bean Soup with Curly Kale Or Savoy Cabbage

Sigs Italian Cannellini Bean Soup with Curly Kale Or Savoy Cabbage

Sigs Scallion and Olive Salad

Sigs Scallion and Olive Salad

Sigs  Cheese Praline

Sigs Cheese Praline

Sigs Aubergine Eggplant and crispy Leek Soup

Sigs Aubergine Eggplant and crispy Leek Soup

Sigs Onion Rsti with Smoked

Sigs Onion Rsti with Smoked

Sigs Savoy Cabbage and Carrot Muddle

Sigs Savoy Cabbage and Carrot Muddle