A delicious treat of aged, rum-soaked fruit, in the German and
Austrian tradition. You can also soak the fruit in bourbon, in the
French tradition, or in your favorite brandy or other alcoholic
beverage that is at least 80 Proof (40% alcohol by volume).
Use one or more, or all, of the fruit in the guide below.
Traditionally, the process took months to prepare - as each type of
fruit ripened and became seasonally available, it would be washed,
dried, sugared, and placed in the Rum Pot.
Age the mixture in a cool place for at least three months to ferment
properly. It will keep indefinitely as long as it is completely
covered with the rum. Then enjoy over ice cream, yogurt, cake,
waffles, etc., or by itself with a topping of cream.
Rumtopf (or Rumpot)
Fresh, unblemished fruits, just ripe
Rum of good quality
Fine granulated sugar
Rum Pot or crock pot, washed and dried
A dish that will fit inside the pot
If they are being washed, they should be dry before being placed in
the Rumtopf. You'll get the best results by placing fruit inside the
Rumtopf in the following order.
Strawberries: Wash, remove the stems and halve large ones.
Cherries: Wash, remove stems, and use with or without the pits.
Raspberries and/or Blackberries: Sort carefully, but do not wash.
Red Currant Berries: Wash well and remove from stem with a fork.
Apricots and/or Peaches: Scald for 1 or 2 minutes, peel and pit, and
cut in quarters.
Melons: Peel, remove seeds and cut in cubes.
Plums: Wash well, remove stems, cut in half, and use with or without
skin or pits.
Pears: Peel, cut in 4 or 8 slices, simmer in mixture of sugar and
water, then remove from mixture.
Grapes: Wash well and remove from stem.
Pineapples: Remove the rind and center core, and cut in cubes.
On each pound of fruit, evenly sprinkle 1/2 pound of fine sugar, let
soak for at least one hour, then place in the Rumtopf.
Cover the fruit with rum, about 1" above the fruit.
As you add the next fruit, keep topping off with rum.
After the last fruit has been added, place a dish over it to keep
the fruit fully immersed in the rum.
To avoid loss of aroma or the evaporation of the rum, place
cellophane across the top, under the lid.
Keep the Rumtopf in a cool place for three months, which allows it
to ferment. (Check it occasionally to make sure that there is
sufficient rum to keep the mixture covered; add more rum when
It will then be ready for you to enjoy.
If you replenish or top off fruit, be sure to add more rum to keep
it immersed, and, for best taste, allow 3 more months (or at least 2
months) for fermentation before using.