Rumtopf Part Onefeatured

Summer is a fantastic time of year. I love the weather and the outdoor activities…just spending as much time as you can outside. But let’s face it; one of the best things about the summertime is the amazing, healthy and delicious bounty of local fruits and vegetables.

There are endless options of what you can do with all that produce, but the one thing that you absolutely cannot do is prolong the season. Summer comes and then is gone before we know it. There are a few things that you can do to try and keep some of that amazing flavor for later in the year. I have dabbled in canning and really do love the results, but it really can be a time-intensive process. Freezing produce is much easier and really helps for keeping fruit fresh for the winter. But of course you’re still left with the question of what are you going to do with said fruit. So here’s one of my most favorite, quick and delicious things to do with all that juicy fresh fruit and the best part is that you will end up with a show stopping dessert come December….does anyone know what I’m talking about here???

Rumtopf of course! Oh wait…you didn’t grow up with a Dutch mother who preserved fresh fruit in her handy dandy clay pot? Let me explain. So Rumtopf (or Rumpot) is a Dutch/German method for preserving fruits in clear alcohol – typically rum. As the growing season would begin, people would layer whatever fruit was in season at the time with sugar and rum. As the summer dwindled, the pot would get progressively more full. Then through the cold winter months, the Rumtopf would provide a special dessert or a fancy cocktail.

It really is pretty easy. Take a look at the little chart I made for you below and then check what’s in season at your local farmer’s market. I had peaches and cherries so that is what I used for the first layer.

Wash and dry your fruit then cut it up. Keep in mind that you are not going to want tiny pieces of fruit for your end result, so keep the pieces fairly large.

Make sure to use the correct amount of sugar for the amount of fruit you have. You want to maintain a ratio of 1 lb. of fruit to ½ lb. sugar. If you don’t have a kitchen scale, an approximate volume would be 1 lb. fruit to 1 C granulated sugar.

Make sure that you add enough rum to cover the fruit by approximately one inch. This will ensure that the fruit does not spoil.

I have fermentation weights that I use to keep the fruit submerged, but in the past I have also used a heavy plate. Check the pot every week or two. If you notice any bubbles forming, it means that you have fermentation occurring. No need to worry. Simply pour in a good amount of high alcohol content rum, like 151 rum. After you have added your final layer of fruit, wait another 4-6 weeks before you sample it.

Keep watching as I fill up my Rumtopf over the next couple of months. I will post a couple of suggested desserts that go great with the fruit. I’m looking forward to experimenting with the infused alcohol to find a couple of really great cocktails for this Christmas season. Enjoy!