Art Cloninger's Austrian Rumtopfcrockpot, fruits/nuts 1.00 lb strawberries, in season 2.00 cup sugar 1.00 lb cherries, in season 1.00 cup sugar 1.00 lb peaches, in season 1.00 cup sugar 1.00 lb plums, in season 1.00 cup sugar 1.00 lb blackberries 1.00 cup sugar 1.00 lb pineapple, fresh 1.00 cup sugar 1 rum (at least 110 proof), as needed You need a Rumtopf crock with lid to make this properly. If you can't f= ind one of the authentic versions, you can use a small lidded crock with a volume of 2-3 gallons. Or, depending on the quantity you want to make o= r the variety of fruits you add, you can use a crock as large as you want. Fruits such as strawberries, cherries, peaches, plums, blackberries, boysenberries, raspberries, and pineapple are best to use. Apples don't work too well in rumtopf. 1. In a medium sized bowl, put 1 lb strawberries, and cover with 2 cups= of sugar. let sit until all sugar is liquified and a syrup is formed. You = can use the strawberries whole, or sliced in half, or in bite sized pieces i= f you have very large strawberries. I prefer strawberries that are about = the size of the first joint of my thumb and cut in half. 2. Place the strawberries in a Rumtopf crock with lid, and add enough r= um to cover. Use an inverted saucer which fits the crock to hold the strawberries under the rum. Cover the crock with an elastic plastic cov= er and place the lid on top. Let stand until the next fruit comes into season. 3. When in season, place one pound of cherries in a medium sized bowl a= nd cover with 1 cup of sugar. Let sit until sugar liquifies. Cherries can = be pitted and sliced in half, pitted and left whole, or just left as withou= t the stem. You can make up a batch of each version and add each to the crock, adding more rum as needed to cover. Remember to use the inverted saucer to hold the fruit under the rum and cover the crock as before. 3. Peel and slice the peaches before placing 1 pound in a medium sized bowl and covering with 1 cup of sugar. Repeat the procedures for the strawberries and cherries add the peaches to the mixture. Continue to ad= d rum as necessary to cover the fruit. 4. As they come in season add the plums (pitted and sliced) and whole blackberries, following the same procedures for the previous fruit. I fi= nd that frozen whole blackberries work fine since fresh blackberries are rather hard to come by where I now live at reasonable cost and quality. 5. By this time you should have travelled through the year to August or September. Now to finish it all, I buy a fresh pineapple at my local supermarket and peel, core, and slice it and cut up into bite-sized chun= ks. Place a pound of it into a medium sized bowl and cover with 1 cup of sug= ar, and let sit until the sugar liquifies. Add to the crock and add all remaining rum. Cover with the inverted saucer, elastic plastic cover an= d crock lid and let sit until November or December......then ENJOY for as long as it lasts. Rumtopf is great over ice cream, pound cake, and just by itself. It als= o adds a new touch when a spoonful of Rumtopf is placed in a glass of whit= e wine. Use your imagination.... Source: Art Cloninger From: Dorothy Flatman Date: 28 Oct 96 |
