For anyone who'd like to try, this recipe is probably delicious over ice
cream or on waffles and such.

Tutti-Frutti

To 1 quart sound ripe strawberries, washed and hulled, add their weight
in sugar and cook slowly just until the sugar dissolves. Pour into a
wide-mouthed earthenware crock and when cool, add 1/2 bottle light rum.
Allow this to stand tightly covered in a cool place and stir daily. As
the season progresses, cook hulled raspberries and their weight in sugar
and add them to the jar. Add when possible, sour cherries, apricots,
halved and pitted, plums, pared and quartered, all cooked with equal
weights of sugar. When many fruits have been added, pour in another 1/2
bottle light rum and stir the fruit and juices together. When the crock
is full, tie the cover down and let the tutti-frutti rest in a cool place
for several months.



Andy

--
"What can possibly go wrong... go wrong... go wrong..."
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In article > ,
Andy > wrote:

> Tutti-Frutti
>
> To 1 quart sound ripe strawberries, washed and hulled, add their weight
> in sugar and cook slowly just until the sugar dissolves. Pour into a
> wide-mouthed earthenware crock and when cool, add 1/2 bottle light rum.
> Allow this to stand tightly covered in a cool place and stir daily. As
> the season progresses, cook hulled raspberries and their weight in sugar
> and add them to the jar. Add when possible, sour cherries, apricots,
> halved and pitted, plums, pared and quartered, all cooked with equal
> weights of sugar. When many fruits have been added, pour in another 1/2
> bottle light rum and stir the fruit and juices together. When the crock
> is full, tie the cover down and let the tutti-frutti rest in a cool place
> for several months.


Sounds like rumtopf, not tutti-frutti (which I believe is basically a
variety of chopped and usually candied fruits).

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