Post by Deleted on Aug 8, 2013 4:18:38 GMT
This is a traditional German/Danish holiday dessert. I encourage you all to embrace other cultures this holiday season and start making this now so it has time to be ready. The idea is to prepare the recipe over the course of the summer as fruits hit their peak ripeness and are preserved through the winter. The pot needs to sit for a minimum of 4 months and is ready in time for Christmas/New Years. Essentially, you will drown fruit in alcohol. The alcohol will seep into the fruit (fruit is mostly water and alcohol molecules can fit into water molecules) thus infusing it and in exchange the fruit will flavor the alcohol. Over time the added sugar will make the mixture syrupy.
*Note* This requires 151 Rum. Anything of a weaker alcohol content will not preserve the fruit and it will spoil. On the plus side, the fruit will stay preserved for over 2 years, such is the power of strong alcohol.
The recipe itself is pretty open ended with what fruits you can add to the pot. Below is a chart showing all the ones I have tried followed by their rating on how much flavor they add to the pot and whether or not the fruit tastes any good after soaking in such a strong alcohol. Some fruits lose their flavor entirely and taste of raw alcohol while others have a nice balance. Y=good for eating, N=not advisable for eating, M=will depend upon the person's tastes but iffy to try. If you are not a fan of harsh or strong alcohol tastes, then here's a much simpler rule, use stone fruit (peaches, nectarines, plums etc.) Stone fruits will guarantee a very smooth drinking experience with very little alcohol flavor. Other fruits can provide good flavor, but can be overshadowed by strong alcohol tastes if the person is sensitive about that sort of thing.
Rumtopf
Ingredients:
Fruit
Sugar
151 Rum
Directions:
Layer 1 lb of Fruit into a jar. Cover with 1 Cup of Sugar. Repeat for as much room as the jar allows. Pour in enough Rum to cover by 1 inch. Cover and store for 6 months before serving.
Fruit / Flavor / Edible
Apple Y N
Banana Y M
Blueberry N N
Cactus Pear N N
Cherry Y Y
Grapes Y Y
Kiwi Y Y
Lemon Y N
Lime Y N
Mango N N
Nectarine Y Y
Orange N N
Peach Y Y
Pear N N
Pineapple Y N
Plum Y Y
Strawberry Y Y
*Note* This requires 151 Rum. Anything of a weaker alcohol content will not preserve the fruit and it will spoil. On the plus side, the fruit will stay preserved for over 2 years, such is the power of strong alcohol.
The recipe itself is pretty open ended with what fruits you can add to the pot. Below is a chart showing all the ones I have tried followed by their rating on how much flavor they add to the pot and whether or not the fruit tastes any good after soaking in such a strong alcohol. Some fruits lose their flavor entirely and taste of raw alcohol while others have a nice balance. Y=good for eating, N=not advisable for eating, M=will depend upon the person's tastes but iffy to try. If you are not a fan of harsh or strong alcohol tastes, then here's a much simpler rule, use stone fruit (peaches, nectarines, plums etc.) Stone fruits will guarantee a very smooth drinking experience with very little alcohol flavor. Other fruits can provide good flavor, but can be overshadowed by strong alcohol tastes if the person is sensitive about that sort of thing.
Rumtopf
Ingredients:
Fruit
Sugar
151 Rum
Directions:
Layer 1 lb of Fruit into a jar. Cover with 1 Cup of Sugar. Repeat for as much room as the jar allows. Pour in enough Rum to cover by 1 inch. Cover and store for 6 months before serving.
Fruit / Flavor / Edible
Apple Y N
Banana Y M
Blueberry N N
Cactus Pear N N
Cherry Y Y
Grapes Y Y
Kiwi Y Y
Lemon Y N
Lime Y N
Mango N N
Nectarine Y Y
Orange N N
Peach Y Y
Pear N N
Pineapple Y N
Plum Y Y
Strawberry Y Y