How to make rumtopf and brandied cherries

July 29, 2015

Two unique culinary crowd pleasers

Here are two European specialties that are simple to make and great and great to top-off any dessert. Need a quick gift idea for the holidays? Consider these year-round treats: Rumtopf and brandied cherries.

How to make rumtopf and brandied cherries

Rumtopf

Rumtopf, also known as "rum pot," is a German treat that originated as a way to preserve seasonal fresh fruits. It allows you to use fruits as they ripen. The method is simple — the key to success lies with the quality of the fruit used. If possible, try to use fruit that has not been treated with chemicals.

Some soft fruits can be added for flavour, but they can become mushy on standing. The majority of the fruit used should be able to stand up to the weight of more fruit layers added on top. Avoid using apples, which results in an odd texture.

Ingredients:

  • 500 g (16 oz) fruit (such as pineapple, cherries, apricots, pears, peaches, plums, gooseberries)
  • 100 g (3 1/2 oz)  sugar Rum, to cover fruit

The process:

  1. Prepare your chosen fruit, put it in a bowl and sprinkle with sugar and leave to stand overnight. You can easily increase the recipe simply by increasing the amount of sugar and fruit, using the same proportions.
  2. The next day, tip fruit and its juice into a large sterilized jar and pour on rum to cover. Secure with a lid and store in a cool, dark place.
  3. Continue with different varieties of fruit, each time being careful not to disturb the layer underneath and each time replacing the lid and returning the jar to a cool storage place. Leave to mature for at least a month after the last addition. If you prefer, brandy can be substituted for rum.

And that is all there is to it,  until of course you decide to open and then enjoy this German delight.  Don't stop here, try the cherries too.

Cherries in brandy

For each 500 grams (one pound) of cherries, use the following:

  • 500 ml (2 c) brandy
  • 65 g (1/3 c) sugar
  • 60 ml (1/4 c) water
  • ClovesCinnamon stick

The process

  1. Wash and drain the cherries. Pack them into sterilized jars to within one centimetre (1/2 inch) of the top. Add a few cloves and a small piece of cinnamon stick.
  2.  The syrup: stir the water and sugar over a low heat until the sugar dissolves, then boil rapidly until liquid is clear. Allow the mixture to cool, then add brandy.
  3. Pour brandy syrup into jars of prepared cherries until fruit is covered. Seal and store.

Brandied cherries make a fun gift or a unique side if you are heading to a dinner party, especially during the holidays.

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