My original post, now archived:
"finally found enough interest, and enough fruit coming to market to make a big batch of rumtopf. Turns out I filled a glass one gallon sun tea jar and a 1.5 gallon kraut crock. Presently, the fresh fruit mix is resting for a couple of months in the cool basement in its juices, sugar and a lot of rum.
I did not have gooseberries or red currants available, but did use:
a pineapple, cherries, apricots, plumcots, nectarines, peaches, pears, plums, grapes, strawberries, and rasberries. Some of the fruit was picked a bit early, but I figure all that sugar and rum will fix that.
(avoided apples, bananas, rhubarb,melons, any citrus, blackberries and blueberries...as they were not recommended due to a variety of reasons.)
Syrup can be used in cocktails, on Brian's pancakes, and so can the fruit. On ice cream on cakes, french toast, etc.
On what else? Brad................."
That was back in early June. In October we began dipping into the fruit, and the liquid. Mostly we have ladled the rumtopf over pound cake. (even added a splash of heavy cream) The juice is indeed quite potent. We have enjoyed it straight in small portions as an aperitif, or poured it over ice and added a spritz of soda water.
Brian, we have not made pancakes yet. But will! Brad
I knew an Irish lady that made that every year. Tasted great & packed a punch!
I'll have some on vanilla ice cream Please!
'Good Sunday Morning' 2 hrs