Recipe - Rumtopf

1 One half cup Packed brown sugar
1 cup Water
4 lg Pears; cut up
4 md Nectarines or peaches
(peeled; if peaches),
pitted and cut or sliced up , OR
1 pack Frozen unsweetened peach
slices; thawed, (16 oz)
2 cup Seedless red grapes; halved
1 md Pineapple; peeled, cored and
cut up
2 One half cup Rum; (2 One half to 3)

In a medium saucepan combine brown sugar and water. Cook and stir over
medium low heat til sugar is dissolved. Cool. In a 4 quart, tall, nonmetal
crock or jar, combine pears, nectarines, grapes and pineapple. Pour cooled
syrup mixture over fruit. Add enough rum to cover fruit; stir gently.
Store, covered, in a cool place overnight. Place in the refrigerator and
store, covered, for up to 4 months, stirring occasionally and using
portions as desired.* Let Rumtopf stand for 30 mins at room temp before
serving; return remainder to refrigerator. Makes about 3 quarts mixture.

*Note: To replenish the Rumtopf after serving part of it, you may add 2
cups chopped fruit (any combination of above fruits) and One half cup packed
brown sugar to replace every 2 cups of fruit and syrup removed (the top
layer of fruit may darken during the storage period). Stor Rumtopf,
covered, in the refrigerator. Let stand at room temp for 30 mins before
serving.

s/Better Homes & Gardens

Recipe by: Better Homes & Gardens

Posted to KitMailbox Digest by sadrod pax@pacbell.net on Dec 07, 1997