Rum Pot or Brandied Fruit??

[Guest Guest]

Has anyone tried the fruit mixtures that you mellow in rum or brandy for at least 3 months, adding as the fruits ripen?

 

How good is it? Is it worth the trouble?

[Guest Guest]

Ahhhhhh....Rumtopf! Yummy to put on ice cream. Very popular in Germany, and I have a German recipe for it around here somewhere. Hafta be karful thosssse kitttyyy.....powferal stuff....hic

[Guest Guest]

I figured I could warm the mixture & burn off the alcohol before eating it. Or wouldn't that work?

 

Don't want to turn my kidlets into lushes...

[Frannie]

No, the alcohol dissipates.

 

Here's the recipe I use:

 

brandied fruit

 

1 cup canned peaches, cherries, pears, or pineapple, drained

1 cup sugar

 

Add 1 cup fruit and 1 cup sugar every two weeks. Sitr with wooden spoon every few days. Needs no refrigeration.

 

 

brandied fruit cake

 

1 cup butter, melted

1 3/4 cup sugar

2 eggs

3 cups flour

1 tsp baking soda

1/4 tsp salt

1/4 tsp cloves

1/4 tsp allspice

2 cups brandied fruit

1 cups pecans, chopped

 

Mix butter, sugar, and eggs. Sift dry ingredients and add to butter mixture. Add fruit, then nuts. Mix well after adding each ingredient. Pour into greased and floured tube pan.

 

Bake at 350 degrees F for 1 hour

 

Remove from pan at once. Wrap in foil while hot. Freeze for 2 weeks before serving.

 

[Shepherd]

I just ran across this. It's been a while, but I once had a brandied fruit jar going for a long time. I want to get one started again. It's easy and soooo good on vanilla ice cream.

http://vabutter.tripod.com/ginnysrecipes/id22.html

[Guest Guest]

Oh, ladyc... that's a great recipe! Not nearly as much brandy, plus a recipe for cake!

[Dee]

this sounds goooooooooood!