As you may have read, this year I made my first attempt at a German classic: Rumtopf.
Rumtopf translates to “rum pot” and is basically just that; a pot filled with rum, fruit, and sugar, and left to soak for a couple of months. You can find my first post with all the instructions here.
Despite my best intentions, I started a bit late, when most berries were already out of season. Further, I only have a small pot, so I opted for three different fruits: cherries, apricots, and pineapple.
The different fruits have been soaking in a mix of strong rum and sugar for between six weeks and four months, so they are not for the faint of heart!
Rumtopf is a classic Christmas time treat, and we’ve enjoyed this as a topping for vanilla ice cream – alternatively, try making a punch, topped off with champagne.
I’m super excited about how it turned out! This is definitely not the last Rumtopf I’m making, and next year I’ll try to remember when the first Danish strawberries come into season around May. Then there’ll be strawberries, raspberries, blueberries, maybe some pears in late summer…
Have you tried making your own Rumtopf? Or are you going to give it a go next year? Let me know in the comments!