As promised, this week we are going to learn a little more about preserving fruit in alcohol, something I like to call Boozy Fruit. If you’ve never canned anything and/or the idea of cooking, stirring, and sterilizing jars is NOT your idea of a fun thing to do on a Saturday, then boozy fruit is for you. Once ready, boozy fruit can be baked into cakes, made into ice cream, poured over desserts or pancakes, or just eaten straight out of the jar. The alcohol content doesn’t diminish as the boozy fruit matures, this is a strictly adult treat and will get people drunk if enough of it is consumed. This is easy to do because it is absolutely delicious and you want to eat more of it! There is a dessert in Germany called Rumtopf that is perhaps the best example of the potential for preserving fruit in alcohol. Rumtopf is traditionally made in a large crock and is started in the spring with the first strawberries that ripen.
They are mixed with sugar and rum is poured in until the berries are covered. As the seasons move along and new fruits ripen, they are added with sugar and more rum. This continues until September when the peaches and late plums are added with sugar and again covered with rum. The entire crock filled with strawberries, raspberries, blackberries, apricots, plums, peaches and any other fruit you had on hand, sit until Christmas. At that time Rumptopf is ready and the party begins!