Rumtopf (Macerated Fruit Conserve)
This sweet-tart conserve is a luscious accompaniment to ice cream. It also adds a fruity dimension when stirred into champagne. This recipe first appeared in our December 2012 issue along with Todd Coleman's story Bavarian Dream.
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Credit: Todd Coleman
INGREDIENTS
12 oz. pitted sour cherries (available from Amazon.com)12 oz. peeled, cored, quartered, and sliced tart apples, such as Fuji, Gala, or Granny Smith
6 oz. blackberries
6 oz. fresh red currants
2 cups sugar
2 cups brandy, plus more
Vanilla ice cream, for serving
Pumpkin seed oil and mint sprigs, to garnish
INSTRUCTIONS
1. Place cherries, apples, blackberries, currants, sugar and brandy in a sterilized 2-qt. glass jar and shake to combine; seal jar with a lid. Let sit at room temperature until fruit is soft and the liquid around fruit is stained red, at least 48 hours. Refrigerate for up to a month.2. To serve, ladle a spoonful of fruit into a serving dish, and top with a scoop of ice cream; drizzle with oil, garnish with mint and serve immediately.
 Recipe - Saveur.com){kind=link}
Than you add ONE new fruit of the season every month till October.
From October till December you will let the Rumtopf rest.
On Christmas you can enjoy it with Ice or pudding.
Than you add ONE new fruit of the season every month till October.
From October till December you will let the Rumtopf rest.
On Christmas you can enjoy it with Ice or pudding. Rating: