Two Recipes: Rum-pot and Brandied Fruit
Description
These two classic preserves capture the essence of summer in a jar. The Rum-Pot is a traditional German Rumtopf, where layers of fresh strawberries, gooseberries, and plums are submerged in dark rum and sugar, maturing over several months into a boozy, jammy delight. The Brandied Fruit Melange is a more complex concoction, blending a spiced strawberry syrup base with kirsch and sherry, then layering in an assortment of seasonal fruits. Both recipes offer a vibrant interplay of sweet fruit and robust spirits, perfect for serving as a festive dessert, a sophisticated cocktail mixer, or a luxurious gift. They represent the joy of slow cooking, rewarding patience with intense, concentrated flavors that evoke nostalgia and celebration.Ingredients
Directions
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Prepare the Rum-Pot Base: Sprinkle 3 cups of hulled strawberries with 1 1/2 cups of sugar. Cover and let stand for 30 minutes to draw out juices.
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Place the sugared strawberries in a large stoneware crock (1 to 2 gallons) with a lid. Pour in enough rum to cover the fruit by about two finger-widths.
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Cover the pot with plastic wrap directly on the surface of the fruit, then secure the lid. Place in a cool room. Stir the fruit gently every two or three days.
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Add Remaining Fruits for Rum-Pot: As fruits ripen, prepare gooseberries, cherries, red currants, black currants, raspberries, apricots, plums, and pears (remove damaged parts, pit or core).
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Layer these fruits into the rum pot. Mix 1 cup of fruit with 1/2 cup of sugar before adding to the pot. Add enough rum to keep the fruit covered by two finger-widths. Stir after each addition.
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Continue adding fruits throughout the summer. After the first two weeks, stir every two weeks. Ensure the top layer remains covered by rum. By early December, the fruit will be ready to eat.
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Prepare Brandied Fruit Base: Crush 1.5 quarts of hulled strawberries and simmer in their own juice until tender, about 5 minutes. Let drain in a jelly bag; discard pulp.
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Bring the strawberry juice to a boil. Add 6 cups of sugar and stir until dissolved. Cool the syrup completely.
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In a 4-gallon crock, combine 2 cups brandy, 2 cups kirsch, 2 cups sherry, cinnamon sticks, ginger, cloves, allspice, and grated lemon and orange peels.
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Add the cooled strawberry syrup to the crock. Let this mixture stand for at least one week to allow flavors to meld.
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Add Fruit to Brandied Base: As fresh fruits become available, add equal quantities of fruit and sugar. Mix well before adding to the crock.
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For every 2 quarts of sugared fruit added, add 2 cups of brandy. You may add more spices if desired. Never add more than 2 quarts of fruit at one time.
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Continue layering fruit and spirit until the crock is filled. Cover the crock and tie a cloth over it.
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Let the brandied fruit stand undisturbed for two or three months before serving.
Note
Storage: Keep both pots in a cool, dark place. Stir the rum pot regularly to prevent mold. The brandied fruit can be stored for years, improving in flavor over time.
Variations: Adjust the amount of sugar to taste. You can experiment with different types of spirits, such as using bourbon instead of rum, or adding a splash of vanilla extract.
Serving: Serve the rum pot or brandied fruit as a dessert with vanilla ice cream, or use the syrup as a mixer for cocktails.
Preparation: Ensure all fruit is fresh and undamaged. Pit stones carefully to avoid bitterness. Use a clean, dry crock to prevent spoilage.
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