where am I?
Fruit in Liquer
Answer
Dear Pauline
RUMTOPF
In Germany special stone jars are sold, often attractively decorated in a blue and white pattern, for making this fruit preserve. I have seen jars with other decorations from neighbouring countries, and also large glass preserving jars designed for the purpose in France. The idea is to sequentially stow away fruit with sugar and rum over the summer months to finish up with an exotic boozy fruit salad that is traditionally eaten at Advent. A typical version will start with a layer of strawberries, and then cherries, apricots, peaches, perhaps plums and then pears and pineapple layers are added.
The general recipe given in most preserving books gives these proportions:
1 lb (500g) each of sour cherries, strawberries, apricots, peaches, plums, pears, pineapple 4 oz (100g) caster sugar to each 1 lb (500g) fruit; 8 oz (225g) in the case of strawberries 1 bottle of dark rum (I think brandy gives a far better result personally)
Use a clean jar, prepare the fruit: prick the skins of cherries, apricots and plums, halves the apricots, slice the peaches, remove the skin from the pineapples, de-core and cut into chunks. As each variety of fruit comes into season, select when at its absolute prime and sprinkle with the sugar and leave overnight. Just cover the fruit with rum and close the lid tight. Store in a cool, dark place. Repeat with each fruit.
The completed rumtopf is a useful component for quick assembly desserts - use with meringues, cream, ice-cream and chocolate brownies etc. for stylish puddings.
Enjoy!
Best wishes
Richard Maggs
THE AGA COOKERY DOCTOR
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Question
Hi I hope you can help me with my enquiry. When my son was a few months old, which now was 22 years ago, I saw a programme on TV about preparing items for the festive season, one of which was fruit(s) in liquer, bottled in jam jars or similar. This I remember was a very simple recipe, but the only thing I remember was the turning over of the jar, every day, from October to December, so that all the liquid got into all the fruit. Plus I remember that it looked yummy and, from the audience participation, was yummy. I feel sure the liquid was brandy - but not 100%. It might also have had some spices in it, like clove etc. I am sorry I am so vague. Can you help please? I have searched everywhere for this recipe, but have not had any success. With kind regards Pauline Knapp Sunbury Middlesex