When i got home i walked the dog with Zoe and the kids and looked forward to an afternoon at my parents house, as usual when we arrived the fork buffet was prepared and ready to tuck into, Mams buffets are something i look forward to as they remind me of my childhood and good times we have had as a family.
After our main meal Mam pulled out the Rumtopf from the fridge, this was something special.
Rumtopf is a traditional German/ Danish dessert tradionally eaten around Christmas. Rumtopf is made by cutting up seasonal fruit and putting it in a stone wear pot with sugar and Rum, the pot is topped up to ensure the fruit is well preserved over a few months and served in winter.
As always flavour is what i look for in food, the fruit was fantastic, the rum flavour was intense and i must say Mam should be proud of her Rumtopf.
The traditional way of making a Rumtopf started with the first fruit in season and ended in autumn.
As i enjoy fruit picking this will be something i will be collecting for this year
Please see recipe below
For 2 parts fruit you need 1 part sugar and approximately 3 cups Rum
Wash fruit and air dry, cut into equal size pieces
Add half of weight sugar, mix and let stand for about 1 hour.
Place the fruit into your Rumtopf or Jar and add Rum ensuring the fruit is completely covered.
Repeat these steps when you have fresh fruit do this until the fruit seasons are over.
Take care of your Rumtopf. Fill up with Rum if necessary. It is important that fruit are always completely covered.
After you have added the last of your seasonal fruit ensure your Rumtopf is topped up and seal it, store it in a fridge for six weeks, then serve.
