Rumtopf (rum pot) is a Winter / Holiday beverage with German roots. There are many variations.
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.
However today you can make Rumtopf in “one easy step”, because you can get fresh fruit year round at your local supermarket.
Use any kind of fruit you like. You can use almost any fruit, but a mixture of different ones like plums, peaches, nectarines, cherries, berries, strawberries, gooseberries, cranberries, grape, figs, apples and pears work well. Large size fruit should be cut into bite size pieces. Remember the fruit will be in the Rum for a long time, so you should only select firm fruit.
Layer your fruit in a large glass or crock container. Add 1/4 cup sugar between each layer of fruit. Fill container with a white(clear) 80 to 100 proof, 40 to 50 percent alcohol Rum. Be sure to cover fruit with 1/2 to 1 inch of Rum.
Seal your Rumtopf container and store in a dark cool place for 6 or more weeks.
Check your Rumtopf weekly topping off the container with a good quality white wine or more Rum as needed to keep fruit covered with liquid.
Hint: Pitting (removing seeds) is not required, but, is helpful when serving your Rumtopf fruit on cake, pies and ice cream. Rumtopf fruit can be served chilled and topped with whip cream.
Rumtopf is an extra special after dinner drink that is commonly served during the holiday season, from mid November through New Year’s day.
FYI Your choice of alcoholic beverage is up to your own personal taste. I have German friends that may omit Rum and use Vodka, Gin or even Bourbon whiskey. Often as much as 1/4 of the liquor being white wine.
At serving time, using a mixture of 1/2 Rumtopf and 1/2 Champagne, white wine or sparkling mineral water.
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