Thread: drunken fruit
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Retta
 
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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.

"Scott" > wrote in message
...
> In article <Ab1yd.4707$113.617@trndny03>,
> "Retta" > wrote:
>
>> A long time ago someone gave me a recipe for drunken fruit along with a
>> starter. I believe it's also called friendship fruit. It can be used as a
>> topping on desserts
>> or in cakes or other dishes. I remember that you don't put it in the frig
>> because that stops the process. I can't find the recipe and would like to
>> start a batch. Can anyone help me?

>
>
> Sounds like Rumtopf/Rum-pot, though I haven't heard of the starter
> aspect. I keep on meaning to make it, but I never seem to remember;
> nevertheless, I've collected a bunch of info.
>
> I'm told you need at least 108 proof rum, else the fruit (which dilutes
> the alcohol) will start to rot. You may not be able to find that
> strength, so spike regular rum with Bacardi 151.
>
> Use strawberries, cherries, peaches, plums, pineapple, etc. No citrus.
> start in the spring, when the first berries (e.g. strawberries or
> whatever come out first) come into season.
>
> Sprinkle each layer of fruit with white sugar (1 cup sugar to 1 quart
> fruit). It is best to let the fruit macerate for a hour or two, then
> cover with rum.
>
> There actually are Rumtopf pots, but any 3 to 5 quart non-porous
> earthenware jar is OK; I think you can use glass so long as you wrap
> opaque paper around it (and cover).
>
> Keep adding fruit as it comes into season, using the same technique (and
> topping off with rum). The fruit must always be covered with rum. I'm
> told that some people slowly decrease the amount of added sugar to 1/2
> cup per quart as they progress towards the end (in the fall). I've heard
> it's better to add too little sugar rather than too much, as too much
> will mask the fruit's taste and you can correct for too little by adding
> more at the end.
>
> Remove any stems or pits before adding.
>
> The jar should be closed well, but not sealed: gas needs to be able to
> escape without letting anything in. I've seen sources both recommend for
> and against blueberries (once source said they turn grey, another simply
> said they don't do well). One source says use peaches; another says use
> apricots but NOT peaches. Yet another source said not to use apples.
>
> The rumtopf is ready at least two weeks after the final addition, though
> if you wait for a couple of months, the flavor improves. You can
> separate the fruit from the liquid: the fruit as a topping, the liquid
> as a cordial.
>
> Suggested fruits (not in seasonal order):
>
> Strawberries
> Blackberries/raspberries
> Currants
> Gooseberries
> Cherries (sour and Bing)
> Blueberries
> Plums
> Pineapple
>
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