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
© 1989 Anne Willan. All rights reserved.