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  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

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

Side Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 65 Calories from Fat 0

% Daily Value*

Total Fat 0.04 g0.06%

Saturated Fat 0 g0.01%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 0.51 mg0.02%

Total Carbohydrates 4 g1.5%

Dietary Fiber 0.45 g1.8%

Sugars 3.7 g

Protein 0.13 g0.26%

Vitamin A 1.7% Vitamin C 2.7%

Calcium 0.1% Iron 0.26%

*Based on a 2000 Calorie diet

Rumtopf Recipe