Thread: drunken fruit
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Skinny
 
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I wonder if either these or Rumtopf could be made low-carb, perhaps with all
the sugar eventually turned into alcohol?


Skinny
----------------


On Wed, 22 Dec 2004 10:38:40 -0500, Scott wrote:

> 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.