Rumtopf
| Rumtopf | |
|---|---|
| Dessert | |
 | |
| Place of origin: | |
| Germany and Denmark | |
| Main ingredient(s): | |
| Fruit, rum, sugar | |
| Recipes at Wikibooks: | |
 Rumtopf | |
| Media at Wikimedia Commons: | |
 Rumtopf |
Rumtopf (Danish: Romkrukke), which literally means rum pot, is a German and Danish dessert, traditionally eaten around Christmas.[1] Once a popular traditional dessert, rumtopf has become rather unfashionable in recent years.[2]
A mixture of various kinds of fruit, high-strength rum and sugar is filled into a large stoneware pot (the eponymous rum pot) and matured for several months until the fruit is very soft and completely saturated with rum.
Traditionally, the pot is set up in a cool and dark place in spring, and different kinds of ripe fruit are added to it over the months as they come in season. The fruit are thereby preserved to be eaten in winter, when the Rumtopf is matured.
Suitable fruit includes berries, cherries, plums and apricots.
Rumtopf may be served with ice cream or waffles.
References
- ↑ Clark, Melissa (September 21, 2010). "Spiking Summer Fruit in Order to Preserve It". The New York Times. Retrieved September 22, 2010.
- ↑ Nadia Hassani (2004). Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes. Hippocrene Books. pp. 60–. ISBN 978-0-7818-1057-9. Retrieved 26 August 2013.
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