More Fruit Recipes

Okay, you have to make this one NOW...as in THIS WEEK for it to be ready by the holidays!

It is from the German/Austrian tradition and you can use Rum (German/Austrian tradition) Bourbon (French tradition) or Brandy(English tradition)

In Germany it is called RUMTOPF (Rum Pot)

Rumtopf

Ingredients
Fresh, unblemished fruits
Good quality rum, bourbon or brandy
Fine granulated sugar

Now. most of us don't have a *Rumtopf crock* sitting around, but don't despair...use your crockpot liner! (You do have a crockpot---right? Well, pull out the insert--the crock itself--and use that)
You will also need some Saran Wrap or other cellophane type wrap that clings good.
Now, find a small plate that will fit inside your crocpot. More about that later.
And the lid for your crockpot.

Ideal fruits are:
Pineapple (remove rind & core and cut in large cubes)
Cherries (any variety, pitted)
Apricots (halves, pitted)
Nectarines (halves, pitted)
Peaches (peel,remove pits and cut in halves, quarters, or slices)
Pears (cored, peeled & sliced)
Plums (remove seed and half or quarter)
Grapes (sweet seedless red or green grapes are ideal)
Strawberries (don't wash, just remove stem & leaves). Strawberries will lose their red color.
Raspberries (don't wash). Raspberries will lose some of their red color.
Red currants (removed from stem)
Other less ideal fruits, may be added if you wish:
Blackberries or Blueberries (can be bitter and can discolor the other fruits)
Watermelon and Cantaloupe chunks (can make the mixture a bit watery)
Rhubarb (can make mixture sour)
Bananas (too mushy)
Citrus (too acidic, although if you use Mandarian orange slices, they are good!)

Directions:
Wash and dry the inside of the Rumtopf/Crockpot.
Wash and dry the first chosen fruit. (Don't wash Strawberries and Raspberries.)
Remove any stems, seed and pits.
In a separate bowl cover the fruit with an equal weight of granulated sugar and allow to sit for one hour.
(example: 3 pounds of fruit and 3 pounds of sugar)
Place the fruit, sugar and any juices left in the bowl into the Rumtopf/Crockpot.
Pour in just enough rum (or bourbon or brandy) to cover the fruit.
Weigh the fruit down with a clean saucer or plate (see, told you to have one ready!)
Cover the opening of the Rumtopf/Crockpot with plastic (to avoid evaporation) and place the lid firmly on top.
Store in a cool place away from heat and sunlight.

Serve the Rumtopf fruits with its syrup (hot or cold) over ice-cream, cake, flan, puddings, or cheese cake. Serve in an elegant dish topped with whipped cream or crème frâiche.
Serve as a side dish with any game meat.
Serve the strained liquid as a liquor or after-dinner cordial.
Add two tablespoons of the strained liquid to Champagne for a unique and elegant cocktail.