Rhumvanille Recipes

Steps:

• Make Simple Syrup Mixture - combine equal parts of water to sugar in a non-reactive sauce pan. Boil until sugar has dissolved in the water. Remove syrup from heal and let cool to room temperature. Note: You may substitute vanilla sugar for plain sugar if you like.
• Cut vanilla bean in half lengthwise. Make sure they vanilla beans are fat, pliable pods that feel heavy. Avoid using brittle or dried up beans.
• Pour off ½ cup of rum from bottle and save in different container for future use.
• Add cut vanilla beans into bottle.
• Pour in Simple Syrup Mixture to bottle.
• Let mixture sit for at least one month. The flavor will continue to get better with age.

Steps:

• The traditional way of making a Rumtopf started with the first ripe fruit available and ended in autumn (November) with last fresh fruit (often pears). The general rule for making is: for 2 parts fruit you need 1 part sugar and approximately 3 cups Rum.
• Wash fruit, pat dry and cut into bite sized pieces, if necessary. Measure them.
• Add half of weight sugar, mix and let stand for about 1 hour. Fill fruit into your Rumtopf and add as much Rum, so that fruit are completely (fingerbreadth) covered.
• Close Rumtopf and set aside in a cool place.
• Repeat these steps with other fruit "until" your Rumtopf is completely filled or fresh fruit season is over.
• Take care of your Rumtopf. Fill up with Rum if necessary. It is important that fruit are always completely covered.
• After you have added the last "layer" fruit, sugar and Rum let stand for about 6 weeks. Enjoy.
• NOTE: 1-step preparation. Use any kind of fruit you like. Use a good mixture of different fresh and ripe fruits. Prepare them as describe above. After you have put them into the Rumtopf cover them with Rum. The Rumtopf should be completely filled. Let stand for 6 weeks. Enjoy.
• NOTE: let stand at least for 6 weeks or even more. And keep the Rumtopf always in a cool place.
• NOTE on fruit: you can use almost any fruit, but use a mixture of different ones like stone fruit (plums, peaches, nectarines, cherries), berries (strawberries, gooseberries, cranberries, grape wine, and others), you can use figs, apples, pears. Just keep in mind that the fruit will be in the Rum for a long time, so the fruit should be firm enough.
• Number of servings can not be given. Time to make includes time until first use.