Classic rum pot

Ingredients for 1 servings:

• 500 g strawberries
• 500 g cherries
• 250 g apricot(s)
• 250 g peach(s)
• 250 g plum(s)
• 250 g pear(s)
• 250 g blackberries
• n. B. sugar
• n. B. Rum

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

tipsy fruits

You will also need an earthenware or ceramic container with a capacity of about 5 liters. Carefully wash, hull, and drain the strawberries, then place them in the container. Add 250 g of sugar and let them steep for one hour. Pour a bottle of rum over them, seal the container tightly, and let them ripen for three weeks. Hull, wash, and pit the cherries, then place them on top of the strawberries. Sprinkle with 250 g of sugar and pour in enough rum to completely cover the fruit. Gradually add the remaining fruit over the seasons. Blanch the apricots and peaches, peel them, and pit them. Chop the fruit, add two parts of fruit and one part of sugar to the pot, and cover everything with rum. At Christmas, the time has come: the rum pot is ripe and ready to be “pricked.” The rum pot fruit enhances desserts, but also goes well with game and meat dishes, cocktails, and shakes.