|Rumpot - Brandied Fruit
Pour one pint rum or brandy into a crock or large, wide mouthed
glass jar. Nothing metal.
Then start adding fresh fruit as it comes in season, commencing
with strawberries, going right through cherries, blueberries,
peaches, raspberries, pineapple, even peeled cantaloupe chunks. Also
For each 2 cups fruit add 2 cups sugar except for the raisins.
They have their own natural sweetness.
The only fresh fruits you do not use are apples, pears and citrus
types. The first two get too mushy and the citrus retards the
action. Do not use canned fruits here.
Wait a few days before each new addition. Stir daily to dissolve
Incidentally, a bean pot makes a good container, but do not clamp
down the lid as it needs a little air to do what it's supposed to
do. Or you can use a glass pie plate as a lid.
Frozen fruits can be used after a little experimentation on your
part to discover the necessary adjustment in sugar considering the
sweetness of the packing syrup.
The mixture is supposed to age for 3 months before using or
giving any away for a starter, but it is good before then.
The sauce is great over French vanilla ice cream, puddings, plain
cake slices, cheese cakes and even ham. No refrigeration is
required, but it must be kept in a cool place away from sunlight
while it works away.
For starters for friends, 2 or three cups is plenty.