Yummy, rummy, fruity goodness???!!!
One of my fondest childhood food memories was this gorgeous concoction that my Mom always had sitting on the kitchen counter in a glass canister. There were maraschino cherries and grapefruit and oranges and possibly a few other fruits and it would sit there for weeks and ferment. It turned into a gorgeous vanilla ice-cream topping or great to just eat out if a bowl but had an alcohol content of about 1000! The end result was a flavor that I now recognize as rum. Is anyone familiar with this? I want to make a huge batch of this but not sure where to begin. What ingredients do I use? Any help would be most appreciated! Thank you from a new "hound"!
I remember this as well from the 70's.
My mother had it on the counter for a long time.
I only remember eating it with vanilla ice cream and I am happy to know
that there is cake made with it.
My only concern is someone on AllRecipes.com said that the glass jar they used
Should it be in a tight fitting glass jar?
Could I use a large rubbermaid container?
Any ideas would be welcome. Thanks
This sounds a lot like "Rum Topf". I had my first taste of it when I lived in Germany. Friends of mine served it over ice cream and I remember having seconds it was so wonderful. I stayed at their house that night because I couldn't drive after that! They made it, as I do now, with local fresh picked fruit and berries that are added to a stoneware container in layers as they ripen in season. Some years I have made it out of just strawberries, which was very pretty. To that sugar and rum is poured over and let sit until Thanksgiving - or at least cold weather. It's amazing that you can hardly taste the rum when the flavors blend. The alcohol draws the juices out and mingles for that delicious syrup. It's a simple recipe, it's just hard to wait so long, It makes wonderful Christmas gifts if you are willing to share : ) All you need is a crock with lid, fresh fruit, dark rum and sugar and a bit of patience.
Rumtopf! German or Austrian (my family is primarily from Germany) and we always had some of this on the counter. Right next to the avocado green fridge. My ex husband (whose mother is French) made a similar concoction but used brandy instead of rum which is apparently why you see it done either way--just depends on if you are going french or German.
I can remember picking out all the cherries one afternoon and having a hell of a headache the next day. Aw, my first hangover. At age 10...
This is almost certainly Tutti-Frutti, which may come by another name but that's how I know it. Here's an instruction list: best I can give you. Ive used this almost to the letter.
Have a 2-gallon glass or stoneware crock available, with a gasket ring.
It starts w/ a pint of brandy and two cups sliced strawberries in crock. Add two cups gran. sugar atop and stir gently. Cover; allow to marinate a week. Next, 2 c. each fresh pineapple chunks, black AND red cherries, pitted; 2 c. raspberries, blackberries, apricots, and skinned pitted peaches. Keep topping off w/ brandy and stirring in sugar. Cover w/ cheesecloth and set aside. Needs to marry a month, but stir gently daily w/ a wooden spoon. It will be syrupy and preserved, and not taste "raw."
Now eat a bowlful of ice cream with it, and set your breath on fire.
Definitely not okay for kids.
A WHOP BOP A LOO WHOP, A WHOP BOMP BOMP! Gotta match? :) Hey, now! The winners of the Harvest Moon contest, no less! Let's hear it for drunken fruit!!!
Speaking of...tequila-soaked pineapple is a real shot in the mouth as well. Tried it this winter. HOO-AHHH!