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Art Cloninger's Austrian Rumtopf

none

1 lb strawberries, in season
2 cup sugar
1 lb cherries, in season
1 cup sugar
1 lb peaches, in season
1 cup sugar
1 lb plums, in season
1 cup sugar
1 lb blackberries
1 cup sugar
1 lb pineapple, fresh
1 cup sugar
1 rum (at least 110 proof), as needed

You need a Rumtopf crock with lid to make this properly. If you
can't find one of the authentic versions, you can use a small lidded
crock with a volume of 2-3 gallons. Or, depending on the quantity
you want to make or the variety of fruits you add, you can use a
crock as large as you want. Fruits such as strawberries, cherries,
peaches, plums, blackberries, boysenberries, raspberries, and
pineapple are best to use. Apples don't work too well in rumtopf.

1. In a medium sized bowl, put 1 lb strawberries, and cover with 2
cups of sugar. let sit until all sugar is liquified and a syrup is
formed. You can use the strawberries whole, or sliced in half, or in
bite sized pieces if you have very large strawberries. I prefer
strawberries that are about the size of the first joint of my thumb
and cut in half.

2. Place the strawberries in a Rumtopf crock with lid, and add
enough rum to cover. Use an inverted saucer which fits the crock to
hold the strawberries under the rum. Cover the crock with an elastic
plastic cover and place the lid on top. Let stand until the next
fruit comes into season.

3. When in season, place one pound of cherries in a medium sized
bowl and cover with 1 cup of sugar. Let sit until sugar liquifies.
Cherries can be pitted and sliced in half, pitted and left whole, or
just left as without the stem. You can make up a batch of each
version and add each to the crock, adding more rum as needed to
cover. Remember to use the inverted saucer to hold the fruit under
the rum and cover the crock as before.

3. Peel and slice the peaches before placing 1 pound in a medium
sized bowl and covering with 1 cup of sugar. Repeat the procedures
for the strawberries and cherries add the peaches to the mixture.
Continue to add rum as necessary to cover the fruit.

4. As they come in season add the plums (pitted and sliced) and whole
blackberries, following the same procedures for the previous fruit. I
find that frozen whole blackberries work fine since fresh
blackberries are rather hard to come by where I now live at
reasonable cost and quality.

5. By this time you should have travelled through the year to August
or September. Now to finish it all, I buy a fresh pineapple at my
local supermarket and peel, core, and slice it and cut up into
bite-sized chunks. Place a pound of it into a medium sized bowl and
cover with 1 cup of sugar, and let sit until the sugar liquifies. Add
to the crock and add all remaining rum. Cover with the inverted
saucer, elastic plastic cover and crock lid and let sit until
November or December......then ENJOY for as long as it lasts.

Rumtopf is great over ice cream, pound cake, and just by itself. It
also adds a new touch when a spoonful of Rumtopf is placed in a glass
of white wine. Use your imagination....

Source: Art Cloninger From: Dorothy Flatman Date: 28 Oct 96

Yield: 1 servings



** Exported from Now You're Cooking! v5.69 **



--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Since I'm not familiar with the end product...when you say to put the
strawberries (etc.) into the crock, do you mean the strawberries and the
liquid that has formed, or just the fruit and use the liquid for something
else?

"Mr Libido Incognito" > wrote in message
...
> @@@@@ Now You're Cooking! Export Format
>
> Art Cloninger's Austrian Rumtopf
>
> none
>
> 1 lb strawberries, in season
> 2 cup sugar
> 1 lb cherries, in season
> 1 cup sugar
> 1 lb peaches, in season
> 1 cup sugar
> 1 lb plums, in season
> 1 cup sugar
> 1 lb blackberries
> 1 cup sugar
> 1 lb pineapple, fresh
> 1 cup sugar
> 1 rum (at least 110 proof), as needed
>
> You need a Rumtopf crock with lid to make this properly. If you
> can't find one of the authentic versions, you can use a small lidded
> crock with a volume of 2-3 gallons. Or, depending on the quantity
> you want to make or the variety of fruits you add, you can use a
> crock as large as you want. Fruits such as strawberries, cherries,
> peaches, plums, blackberries, boysenberries, raspberries, and
> pineapple are best to use. Apples don't work too well in rumtopf.
>
> 1. In a medium sized bowl, put 1 lb strawberries, and cover with 2
> cups of sugar. let sit until all sugar is liquified and a syrup is
> formed. You can use the strawberries whole, or sliced in half, or in
> bite sized pieces if you have very large strawberries. I prefer
> strawberries that are about the size of the first joint of my thumb
> and cut in half.
>
> 2. Place the strawberries in a Rumtopf crock with lid, and add
> enough rum to cover. Use an inverted saucer which fits the crock to
> hold the strawberries under the rum. Cover the crock with an elastic
> plastic cover and place the lid on top. Let stand until the next
> fruit comes into season.
>
> 3. When in season, place one pound of cherries in a medium sized
> bowl and cover with 1 cup of sugar. Let sit until sugar liquifies.
> Cherries can be pitted and sliced in half, pitted and left whole, or
> just left as without the stem. You can make up a batch of each
> version and add each to the crock, adding more rum as needed to
> cover. Remember to use the inverted saucer to hold the fruit under
> the rum and cover the crock as before.
>
> 3. Peel and slice the peaches before placing 1 pound in a medium
> sized bowl and covering with 1 cup of sugar. Repeat the procedures
> for the strawberries and cherries add the peaches to the mixture.
> Continue to add rum as necessary to cover the fruit.
>
> 4. As they come in season add the plums (pitted and sliced) and whole
> blackberries, following the same procedures for the previous fruit. I
> find that frozen whole blackberries work fine since fresh
> blackberries are rather hard to come by where I now live at
> reasonable cost and quality.
>
> 5. By this time you should have travelled through the year to August
> or September. Now to finish it all, I buy a fresh pineapple at my
> local supermarket and peel, core, and slice it and cut up into
> bite-sized chunks. Place a pound of it into a medium sized bowl and
> cover with 1 cup of sugar, and let sit until the sugar liquifies. Add
> to the crock and add all remaining rum. Cover with the inverted
> saucer, elastic plastic cover and crock lid and let sit until
> November or December......then ENJOY for as long as it lasts.
>
> Rumtopf is great over ice cream, pound cake, and just by itself. It
> also adds a new touch when a spoonful of Rumtopf is placed in a glass
> of white wine. Use your imagination....
>
> Source: Art Cloninger From: Dorothy Flatman Date: 28 Oct 96
>
> Yield: 1 servings
>
>
>
> ** Exported from Now You're Cooking! v5.69 **
>
>
>
> --
> The eyes are the mirrors....
> But the ears...Ah the ears.
> The ears keep the hat up.

D.Currie wrote on 14 Aug 2005 in rec.food.cooking

> Since I'm not familiar with the end product...when you say to put
> the strawberries (etc.) into the crock, do you mean the strawberries
> and the liquid that has formed, or just the fruit and use the liquid
> for something else?
>

Everything goes in the crock

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.