Rumtopf

Serves: to serve many

Prep Time: 1 Hour + waiting

Ready In: 1 hr
+ waiting

1 lb - fresh fruit from the list below

8 oz - granulated sugar

- Good quality (unflavoured) dark rum

Wash and dry the inside of the Rumtopf. Wash and dry the first chosen fruit and remove any stems, seed and pits (see the list below). Place the first fruit into a large bowl and add the sugar. Leave this for at least one hour to macerate (the fruits will release their own juices). Place the fruit and sugar (and juices) into the Rumtopf jar and add enough rum to cover the fruit by at least 1" (2.5cm).
Cover the top of the Rumtopf jar with plastic cling-film to avoid evaporation and place the lid firmly on top. Store in a cool place away from heat and direct sunlight. (Like me, you can even store the Rumtopf in the refrigerator!)
Every week or so, you can add an additional layer of fruit, following the same instructions as above until your Rumtopf is full. Always use half the weight of sugar to fruit. There is no rule about how long you should wait before adding each layer of fruit so, if all the fruit you want to use is available on the same day, you can fill up the Rumtopf jar with different layers all in one go.
Then allow the jar to sit for at least 8 to 10 weeks (by all means feel free to "test" the fruit along the way - it's a chef's right!). Check periodically to make sure that fermentation is not taking place. If you see fermentation bubbles beginning to develop (or smell a certain 'yeastiness'), add rum that is 151º proof to suppress the fermentation, and be sure to keep the jar in a cool, dark place.
Rumtopf is a versatile creature. You can serve it hot or cold (both fruits and syrup) over ice-cream, cake, flan, puddings, or cheese cake. Serve in an elegant dish topped with whipped cream or crÃ¨me frÃ¢iche. Lay some of the warmed fruit onto a thin crêpe-like pancake and roll up the crêpe. You can even serve the strained liquid as a liquor or after-dinner cordial.

IDEAL fruits are:
Cherries	(any variety, stemmed and pitted. I always cut mine in half)
Apricots	(quartered - or sliced - & stoned)
Nectarines	(quartered - or sliced - & stoned)
Peaches	(quartered - or sliced - & stoned)
Pears	(cored, peeled & sliced)
Plums	(remove stone and half or quarter)
Grapes	(sweet seedless red or green grapes are ideal. I always cut mine in half)
Raspberries	(don't wash).Raspberries, will lose some of their bright red colour.
Red currants	(removed from the stem)
Strawberries	(don't wash, just remove stem & leaves and cut bigger ones in half). Strawberries, too, will soften and lose their bright red colour as they soak up the rum.

NOT recommended are:
Apples	(take on an odd texture)
Bananas	(too mushy)
Blackberries	(they can be bitter and can discolour the other fruits)
Blueberries	(they, too, can be bitter and can discolour the other fruits)
Cantaloupe	(will make the mixture watery)
Citrus Fruits	(too acidic)
Gooseberries	(too bitter)
Rhubarb	(can make mixture sour)
Watermelon	(will make the mixture watery)