How to Prepare Tasty Fruit Preserved in Brandy/Rum

Fruit Preserved in Brandy/Rum. RUMTOPF is a traditional way to preserve fruit in alcohol. While rum is traditional, hence the name, it can also be made with other spirits, like Vodka, Brandy. so long as the alcohol % is high enough, and the fruits remain covered in the luquid. It lasts for years in a cool dark place, and gets better the longer it is allowed to steep.

Fruit Preserved in Brandy/Rum I love brandy cake, and I keep brandy-soaked fruit in my house so I can make it whenever I want. I always have fresh fruit (apples and pears) and raisins on hand. If you are soaking dried fruit that has a coating, remove the coating with boiling. You can have Fruit Preserved in Brandy/Rum using 2 ingredients and 5 steps. Here is how you cook it.

Ingredients of Fruit Preserved in Brandy/Rum

  1. It’s 1 of enough to cover the fruit Brandy (rum).
  2. You need 1 of Your favorite fruit.

With three ingredients you can make a whole range of different varieties of alcohol preserved fruit. All you need to do is switch out the spirit you are using vodka, gin, brandy, rum and then the fruit; plums, strawberries, cherries, oranges and you can make a whole variety of different preserved fruits in alcohol. The German city of Flensburg, on the border with Denmark, was the seat of the West Indies fleet, which traded with the Virgin Islands. From there, rum was spread throughout the continent and was, and still is, used in rumtopf to preserve fruit for the winter.

Fruit Preserved in Brandy/Rum instructions

  1. Thinly slice the fruit. Cut into any shape or size you like. Use dried fruit as-is..
  2. Put the fruit in an air-tight container, and pour in enough brandy (or rum) to cover everything..
  3. If possible, leave to soak for a month. If not, leave it for at least a week, before using in cakes and cookies..
  4. This photo shows pear soaked in rum for over 6 months..
  5. I used brandy-soaked fruit in this recipe : "Extravagant Fruit Pound Cake with Aromatic Brandy".

Preserving Fruit in Alcohol: I have a paranoia around canning. Before you give me flack, I recognize it is a useful thing, and the following is just my opinion. I never thought about it until recently, but botulism is a surefire way to die in any kind of situation where you ca. Soft fruits have a long history of being preserved in alcohol and oranges in brandy is a match made in heaven. Something transformative happens when soft, juicy fruits like oranges, clementines or mandarins are soaked in alcohol.

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