Preparation

1

Step 1

Wash out the rum pot and let it dry, do not dry it off.

2

Step 2

In June, place strawberries and cherries (not pitted) in the rum pot. Pour 450 grams of sugar over it and let it steep for an hour. Pour the rum over the fruit until all the fruit is covered by about a finger's width (if necessary, weigh it down with a plate). Close the rum pot with the lid and store it in a dark and cool place in the cellar or pantry.

3

Step 3

From now on, the fruits are weighed with sugar at around half the weight of the fruit. Sprinkle the fruit with sugar and let it steep for 20 to 40 minutes. Only then pour the sugar into the rum pot. Every time you fill the rum pot, it should be carefully stirred with a clean stainless steel spoon.

4

Step 4

In August and September we continue with peaches, mirabelle plums, apricots, plums, etc. Core the stone fruit, cut the fruit in half and put it in the rum pot. For peaches, it is better if the skin is removed. Pour rum over the fruit again and again until everything is well covered with liquid.

5

Step 5

In September you can add raspberries.

6

Step 6

In October, add pears and pineapple to the rum pot if you like. Core, peel and cut the pears into pieces.

7

Step 7

Add flavours such as cinnamon and star anise in October too.

8

Step 8

After the last addition, let the rum pot steep in the cool cellar for about four to six weeks. At the beginning of Advent the rum pot will be ready!

For the recipe, you'll need:

Ingredients

Portions

1

Food

  • 650.0 g Strawberries
  • 250.0 g Cherries
  • Sugar
  • 3.0- 4.0 Bottles Rum (high proof min. 54%)
  • 250.0 g Peaches
  • 250.0 g Mirabelle plums
  • 250.0 g Apricots
  • 250.0 g Raspberries
  • 500.0 g Pears
  • 250.0 g Pineapple