Rum pot

Ingredients for 1 servings:

• 500 g strawberries, small
• 500 g sour cherries, with stone
• 500 g cherry(s) (sweet cherries), pitted
• 500 g peach(s), peeled, quartered
• 500 g apricot(s), pitted, halved
• 500 g mirabelle plums
• 500 g raspberries
• 500 g pear(s), pitted, cut into pieces
• 500 g pineapple, cut into pieces
• 250 g walnuts, green, with the shell pierced a few times
• 2 vanilla pods
• 2 stalk(s) cinnamon
• 2.875 g sugar
• 2 bottles of rum, 54%

Instructions

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

Thoroughly wash a tall stoneware or porcelain pot with vinegar and then rinse with boiling hot water. Wash the strawberries thoroughly, pat them dry with kitchen paper, and remove any stems. Layer the strawberries in a bowl with 500g of sugar, cover, and let rest in the refrigerator for 1 hour. Empty the mixture into the clean pot and add enough rum to cover the strawberries by a good 2cm. Place a vanilla pod on top of the strawberries. Place an upturned porcelain plate on top to prevent the strawberries from floating on top. Cover the pot with parchment paper or cellophane, tie it, and store in a cool place. Stir gently with a stainless steel spoon every now and then for the first 14 days. Add the fruit specified in the ingredients according to the season. Add sugar in a ratio of 250g to 500g of fruit, and add enough rum to cover everything thoroughly. Alternate between cinnamon sticks and vanilla pods. Fruit from the rum pot can be eaten on its own, with cold cream, or with vanilla ice cream or pudding. Bundt cake with rum pot is especially delicious.