Christmas indulgences don’t come much better than this yummy recipe for boozy Rumtopf. Fruity and seasonal, surprise dinner guests to a mouthful of this alongside whatever you fancy.
Serves 6 – 8
Cooking time: 20 – 25 mins
What You’ll Need:
- 450g/ 1 lb ripe seasonal fruit, such as strawberries raspberries, apricots, plums and grapes
- 450g/ 1 lb granulated sugar for the first layer
- 225g/ 8 oz ganulated sugar for the other layers
- rum to cover each layer
What To Do:
- Choose seasonal fruits that are in perfect condition. If large, cut into smaller pieces. Ensure the pot you use has a wide neck for easy arrangement of the fruits and is not metallic. It is possible to buy pots specifically for making Rumtopf.
- Prepare the fruits (use either one variety or a mixture), lightly rinse and pat dry. Place the fruit in the container and cover completely with the sugar and then add sufficient rum to cover, so it is 2.5cm/ 1 inch higher than the level of the fruit. Cover with muslin and store in a cool place for at least 1 month.
- Repeat the layering with other seasonal fruits and continue layering using 225g/ 8 oz fruit and sugar in the layers, not forgetting the rum. Leave for 1 month. Repeat until the pot is almost full and finish with the rum. Store for at least another month before eating.
Recipe from Gina Steer, author of Jams, Jellies, Preserves & Chutneys.
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