Quick Rumtopf Recipe
This Quick Rumtopf recipe is from family cookbook and you can be rest assured that it works. This Quick Rumtopf when served as a Dessert will bring happiness in your dining room. Fruits is the most important ingredient in Quick Rumtopf. The first taste of this delightful Quick Rumtopf from the European cuisine is enough to addict you to it for life! Try it and feel free to pitch in suggested improvements or variations.
Ingredients
1 can (16 ounces) Yellow Cling Sliced Peaches
1 can (16 ounces) Bartlett Pear Halves
1 can (15 1/2 ounces) Pineapple Chunks
1 can (11 ounces) Mandarin Oranges
1 cup rum
1 cinnamon stick
1/2 cup Seedless Raisins
Directions
Drain fruit reserving syrup in medium saucepan.
Add rum and cinnamon stick to reserved syrup.
Bring to a boil, stirring occasionally.
Cool.
Layer fruit and raisins in rumtopf pot or large jars.
Pour syrup mixture over fruit.
Refrigerate.
Allow 1 week to mellow.
Add rum and cinnamon stick to reserved syrup.
Bring to a boil, stirring occasionally.
Cool.
Layer fruit and raisins in rumtopf pot or large jars.
Pour syrup mixture over fruit.
Refrigerate.
Allow 1 week to mellow.
Comments
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Anonymous says :
Quick rumtopf: How long will this keep in the refrigerator? Does it need to be replinished after using or is this just a one-time recipe? Don't know anything about rumtopfs (obviously). I really wanted a recipe to keep on the counter and use as needed.
Posted on: 26 March 2011 - 3:41pm
