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Rumtopf

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Ingredients
  Peeled apricots 30 Ounce
  Canned sliced pineapple 13 1⁄2 Ounce
  Peach halves 30 Ounce
  Bartlett pears 60 Ounce
  Frozen strawberries 16 Ounce
  Sugar 2 Cup (32 tbs)
  Light rum 5 Quart
Directions

Cut apricots in half; remove pits.
Cut pineapple slices into 1-inch pieces.
Cut peach and pear halves in half.
In large container, layer fruits, topping with strawberries.
Add sugar and rum.
Stir to mix.
Cover with plastic film.
Let stand in a cool, dark place about 1 week; then store in refrigerator to mellow.
Store a month or two.
Serve, well chilled, as a deluxe fruit compote or as a sauce over ice cream or sherbet.
Makes 3-1/2 quarts.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish

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