This spirited dessert is usually prepared as summer fruits come into season but here, this old-time European favorite has been adapted to the off-season using fresh ingredients if available, frozen berries and canned fruit where necessary. Have a large crock or glass jars ready. Store in a cool dark place, as it gets better with age.
Hull and slice strawberries and place in bottom of container. Cover with 2 cups of sugar.
Add sour cherries with their juice and dried apricots. Cover with 2 cups of sugar. Add blueberries and raspberries and cover with 4 cups of sugar. Add pineapple cubes, peaches and 2 cups of sugar. Pour rum over everything. Stir fruit gently to make sure rum gets to the bottom.
Cover with a tight-fitting lid and store in a dark place.
Spoon into pretty glass jars and give as gifts if desired.
Best served over sponge cake or Vanilla Ice Cream
Source: Harrowsmith magazine, December 1999
By sooz from Toronto, ON
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