Rumptopf

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.

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Ingredients:

  • 3 cups strawberries, fresh or frozen
  • 2 cups white sugar
  • 2 cups sour cherries, canned
  • 1 cup dried apricots
  • 2 cups white sugar
  • 2 cups blueberries, fresh or frozen
  • 4 cups raspberries, fresh or frozen
  • 4 cups white sugar
  • 2 cups pineapple, 1 inch cubes, fresh or canned, drained
  • 1 cup peaches, sliced, fresh or canned, drained
  • 2 cups white sugar
  • 26 oz. dark rum

Directions:

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.

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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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