RUMTOPF (TRADITIONAL GERMAN FRUIT PRESERVE & BEVERAGE)
Rumtopf (rum pot) is a traditional German beverage. There are many variations. Take this recipe as a more general blue print for your own recipe. The traditional way of making this beverage starts as early as the fresh fruit are available in spring / summer and ends with the last fresh fruit in autumn. But today you can make in "1-step", because you can get always fresh fruit in the supermarket.
Provided by Thorsten
Categories Punch Beverage
Time P1m11DT1h15m
Yield 10-20 serving(s)
Number Of Ingredients 3
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.
HOT BUTTERED RUM IN A SLOW COOKER
A 50/50 mix of hot water and dark rum, a little butter, and a sprinkle of brown sugar, all spiced with cinnamon, nutmeg, cloves, and a pinch of salt. It's smooth, sweet, and salty, with a slight bite from the rum. Economy party-sized.
Provided by Meyersgold
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 2h5m
Yield 12
Number Of Ingredients 8
Steps:
- Combine water, rum, brown sugar, butter, cinnamon sticks, cloves, salt, and nutmeg in a slow cooker. Steep on Low until flavors combine, 2 to 6 hours.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 24.8 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 0.6 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 234.6 mg, Sugar 23.5 g
RUMTOPF
Rumtopf is a traditional German tipple that you build over the course of the entire harvest season.
Provided by Sherri Brooks Vinton
Yield Yield varies according to the size of your Rumtopf container
Number Of Ingredients 13
Steps:
- You can build your Rumtopf in any food grade container-glass, ceramic, or even food-grade plastic will work. You can make miniature Rumtopfs in quart-sized jars but a bigger vessel, 2 to 3 gallons, allows you to use more fruit and create substantial layers that really show off their beauty. You can find specialized ceramic Rumtopf crocks that are decorated to reflect their purpose but I prefer to use a big glass jar-like a glass cookie jar-so that I can get a good look at my Rumtopf over the course of the harvest. Whatever container you use, scrub it well with hot, soapy water, rinse several times with boiling water, and rinse it out with a little of the rum and you are ready to start.
- Add your first fruit and sprinkle sugar on top in the proportion of 1 cup of sugar for every pound of fruit. Top with enough rum to cover by 1 inch. Keep layering as fruits come into season. You can use any of the fruits listed, and the more the better. Just be sure to layer with enough liquor to cover or your Rumtopf will ferment rather than infuse. If bubbles start to appear, add a little 151-proof rum (also known as overproof rum), which will halt fermentation.
- Allow to rest at least 4 to 6 weeks after the last fruit has been added.
- Use a ladle to dip down into the Rumtopf to draw up your first servings. The fruit is great served on ice cream or served with roast meats, but for adults only, as it will be drenched in rum. When the liquid level threatens to go lower than the fruit, you can strain the remaining liqueur, allow it to settle out, and then carefully decant it into bottles. Leftover fruit can be frozen until ready to use.
RUM POT, BLUENOSE-STYLE
Posting this for ZWT II - Canada, as found on Epicurean.com. This is a truly different way to preserve summer's abundance of fruit...a "powerful" fruit medley at its peak and allow three months for the rum pot to mature. Vary the fruit as to personal preference and availability. Add only one kind of fruit at one time, but make as many additions as the long summer season allows. The heritage of rum and ships and the sea combined with the fruits of Nova Scotia's farmlands make it a Bluenose Special.
Provided by Chabear01
Categories Dessert
Time 30m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Rinse with boiling water a 5-quart crock or glass jar or "rum pot" (I use the plastic food grade containers laundry soap comes in),the lid, and a plate that will fit inside the container (it is very important to rinse all of these with boiling water). The plate will keep the fruit submerged. It will discolour if allowed to surface.
- Sprinkle 1 lb or 4 cups of any prepared fruit with 1 cup of sugar. Let stand at room temperature until the fruit becomes juicy, about 1 hour. Stir gently to dissolve the sugar. Add 1 cup white rum or brandy.
- Repeat the procedure with any additon of fruit. Maintain the liquid level and stir occasionally, but very gently. Store the rum pot in a cool place or in the refrigerator. Two months after the last fruit addition, the rum pot is ready to be served. It brings a bit of summer to a cold winter day.
Nutrition Facts : Calories 95, Fat 0.3, Sodium 2.7, Carbohydrate 20.2, Fiber 3.1, Sugar 16.1, Protein 1.1
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