Making a Rumtopf


Preparation info

  • Difficulty


Appears in

La Varenne Pratique

By Anne Willan

Published 1989

  • About


A crock of spirits to which layers of stemmed, pitted and cut-up fruit are added as they come into season is called a rumtopf (German for rum pot), tutti frutti, or brandy pot. Most ripe, perfect fruit can be used, but strawberries, sour cherries, apricots, peaches, plums, pears and pineapple are best, being both juicy and reasonably firm. As each variety becomes available, prepare about 1 lb/500 g fruit, sprinkle with ½ cup/100 g sugar and leave to stand overnight: Then add the fruit to the crock, being careful not to disturb the layer beneath, and pour on rum or brandy to cover. Replace the lid and store in a cool, dry place. Before eating, leave to mature for a few weeks after the last addition.