Quick Rumtopf Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Canned sliced yellow cling peaches16 Ounce (1 Can)
 Canned bartlett pear halves16 Ounce (1 Can)
 Canned pineapple chunks15 1⁄2 Ounce (1 Can)
 Canned mandarin oranges11 Ounce (1 Can)
 Rum1 Cup (16 tbs)
 Cinnamon stick1
 Seedless raisins1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1704 Calories from Fat 5

% Daily Value*

Total Fat 0.56 g0.87%

Saturated Fat 0.07 g0.36%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 88.5 mg3.7%

Total Carbohydrates 303 g101%

Dietary Fiber 22.2 g88.8%

Sugars 230.5 g

Protein 5 g10.4%

Vitamin A 92.8% Vitamin C 186.7%

Calcium 58.7% Iron 94.1%

*Based on a 2000 Calorie diet

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.

Comments

Anonymous

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
Anonymous

Anonymous says :

Hi, It will keep upto a month if you can manage to stay away from it. Yes you may top up the contents but allow a mellowing period everytime, which is a little tedious. You might as well make a new batch.
Posted on: 30 March 2011 - 9:20am
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