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.
Rumtopf (Macerated Fruit Conserve)
A sweet-tart conserve made from sour cherries, apples, currants, and blackberries makes a luscious accompaniment to ice cream—or try stirring it into champagne for a fruity cocktail.
Yield: makes About 7 Cups
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
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.
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.