Thread: drunken fruit
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Scott
 
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In article <506yd.4729$113.1792@trndny03>,
"Retta" > wrote:

> Thank you very much Scott. After printing out and reading your receipt it
> made me remember that one of the ingredients in the recipe I use to have was
> yeast. Do you know anything about a Rumtopf/Rum-pot or Drunken Fruit recipe
> with yeast? Thanks again for your help.


Ah, well, if it used yeast, it's not rumptopf. I did a Google search and
found a ton of recipes for Drunken Fruit. I *did* find one variant that
called it Rum Pot, though (even though it technically isn't). The second
recipe seems to be more "proven."


<http://www.k2labs.org/kungfusion/vineyard/recipes/RumPot.htm>
Rum Pot
Sometimes called "Drunken Fruit", this delicious mix grows and grows.
When it gets going, you can give it to friends 1 cup at a time. Always
leave 1 cup for yourself.

1 cup Canned Fruit Cocktail
1 cup Sugar
1 pinch Wine yeast
Liquor (Optional)

METHOD:
1. Put fruit, then sugar in a glass jar or small crock (1 qt.) Sprinkle
on a pinch of yeast. Partly cover.
2. After 24 hours, stir.
3. Let sit partly covered for 2 weeks.
4. Add 1 cup fruit and 1 cup sugar. Partly cover, let sit 2 weeks.
5. Repeat step 4 as required. Keep at room temperature. Refrigerate to
stop action.
Add to ice cream, pudding, or use as a glaze. Also excellent with a
touch of brandy, white wine, creme de menthe or Galliano.

------------------------------------*
<http://www.joycesfinecooking.com/Recipes4/drunken_fruit.htm>*
Drunken Fruit
Note: I have had this recipe for years, and I have constantly kept this
mixture in a pretty, heavy, clear glass jar with a loose-fitting lid on
my kitchen counter. Sometimes I drain the fruit and use it in a fruit
cocktail cake recipe. I use the drained juice as a substitute for liquid
in the recipe. It's absolutely delicious. I usually serve it over ice
cream.

This is good served over ice cream or pound cake.

1 envelope yeast
1/4 C. warm water
1 C. sliced canned peaches
1 C. canned pineapple chunks
1 C. apricot halves, drained
3 C. sugar
1/2 C. brandy
1 C. red maraschino cherries, with juice

Drain peaches and pineapple. Dissolve yeast in warm water. Place all
ingredients in a loosely-sealed jar. Keep in a warm, preferably dark,
spot. NEVER use a metal spoon in this fruit. Never let the fruit get
under less than 3 cups. Every two weeks add 1 cup sugar and 1 cup
drained fruit (if using maraschino cherries, use the juice also). You
may substitute pear slices or Mandarin orange slices.

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