Rum Pot Recipe
Ingredients
| Peaches | 1 Can (10oz), drained | |
| Pineapple chunks | 1 Can (10oz), drained | |
| Sugar | 2 Cup (16 tbs) | |
| 1 cup golden rum | ||
| Pears | 1 Can (10oz), drained | |
| Apricot | 1 Can (10oz), drained | |
| Raspberries package | 1 , frozen | |
Directions
Place peaches and pineapple chunks in 2 to 3-quart sterilized glass or glazed pottery container.
Add 2 cups sugar and the rum.
Cover container loosely.
Let stand at room temperature 2 weeks, stirring several times to dissolve sugar.
After 2 weeks, add pears, apricots and remaining 2 cups sugar.
Let stand at room temperature 2 weeks longer, stirring several times to dissolve sugar.
After 2 weeks, stir in raspberries.
Use as a topping for ice cream, cake or pudding.
The rum pot will keep for several weeks if stored in refrigerator.
For best flavor, serve at room temperature.
Add 2 cups sugar and the rum.
Cover container loosely.
Let stand at room temperature 2 weeks, stirring several times to dissolve sugar.
After 2 weeks, add pears, apricots and remaining 2 cups sugar.
Let stand at room temperature 2 weeks longer, stirring several times to dissolve sugar.
After 2 weeks, stir in raspberries.
Use as a topping for ice cream, cake or pudding.
The rum pot will keep for several weeks if stored in refrigerator.
For best flavor, serve at room temperature.
Chef
