Our Rumtopf is coming along! It`s also well overdue that we have a post with something pretty and not just blah blah blah. 
Rumtoppf is easy to make – get some fruit, wash and clean. Peel fruit that are peel-able (like peaches, not like berries) and place in a bowl with sugar. The sugar should weigh 50% of the fruit. Leave for an hour or overnight (this is called `plumping`and gets the juices flowing in the fruit). Cover with rum and repeat. Store in a dark place and serve 3 months after last fruit have done for the dip.
There`s more on rumptof in our original post.
Blueberries, raspberries and blackberries getting plump:
The plot thickens (we`ve used a new container as the bounty was over filling the old one)
Strawberries are indeed at the bottom (and have been there since early summer):
Peaches have now joined the fray. We`ll see if we add anything else – may just hold with this but we`ll see.
The liquid is so dark as it`s a combination of dark rum, dark sugars and fruit juices.
Our Christmas Party is not going to be the same.
I want to dive in. They should make a pool like that. When’s your Xmas party?? I think that would be delish with CAKE!!
there is a possability the arty could be a month long AND you could swim in it.
I beleive we`ll be near a gallon when done.
you could definatley bob for aples in it now…laugh.
I do that with Cranberries, lemon zest, sugar and vodka. Freeze the cranberries and put them through the blender. Mix everything together and let sit a couple of months.
I’ll definitely be trying your rumptof recipe!
[...] It should sit for about 3 months before we break into it – which gives me time to figure out exactly what the heck we’re going to do with it. The irony that we finished making this on the last party of summer and that we’ll be serving it at our Holiday party which will be one of the first of winter. We started the Rumtopf on June 29 and continued it September 8. [...]
[...] had me at “rum” – making rumptof. [Well [...]
[...] It’s called Rumptof, it’s a terrific way to enjoy fruit past summer and it’s really easy to make. |Well [...]
[...] Rumtopf with Ice Cream. If re-fermented rum-soaked fruit doesn`t pack enough of a punch, pair this with the 8% Double Chocolate Cranberry Stout from Muskoka Cottage Brewery. It`s a fantastic beer in it`s own right but it makes a stunning pairing with this desert (and I should know as I`ve now had this combo twice this season). [...]
[...] Rumtopf continues [...]