Recipe: Appetizing Dried Fruits Preserved in Rum

Dried Fruits Preserved in Rum. Fun Fact About Rum in Germany. The German city of Flensburg, on the border with Denmark From there, rum was spread throughout the continent and was, and still is, used in rumtopf to preserve fruit for the winter. This German method of preserving fruit in rum is more a ratio than a recipe: two parts fruit to one part sugar, covered with rum by at least an inch, with fruit continually added as it comes into season.

Dried Fruits Preserved in Rum Strawberries, plums, peaches, and pears are common, but fruits The basic idea behind rum pot is to soak diced fruit for at least two months in rum—which acts as a preservative. The top countries of suppliers are Australia. Fruit preserves are preparations of fruits, vegetables and sugar, often stored in glass jam jars and Mason jars. You can cook Dried Fruits Preserved in Rum using 3 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Dried Fruits Preserved in Rum

  1. Prepare of Enough to fill a 1 liter airtight container.
  2. You need 500 grams of Dried Fruit of your choice.
  3. Prepare 1 of Rum.

Many varieties of fruit preserves are made globally, including sweet fruit preserves. Try to prepare your Preserved fruit in rum recipe with EAT SMARTER! Welcome to our Chinese dried and preserved ingredients page! Longan or lóngyǎn (龙眼) which is what the fruit is called in its fresh form is a small round beige colored fruit found in Southern China and Southeast Asia that is very similar in taste and texture to the lychee.

Dried Fruits Preserved in Rum instructions

  1. Sterilize the airtight container in boiling water for 1 minute. Take out and let sit upside down on a paper towel to cool and dry..
  2. Chop dried fruits into the size of raisins. This time I used fruit bits..
  3. If the fruits are coated with oil, pour hot water over them in a colander. Drain and blot with a paper towel..
  4. Fill the container with the dried fruit up to 80%, since they will swell as they absorb rum..
  5. Pour enough rum to cover the fruit..
  6. After 1 to 3 days, the fruit start to protrude as they swell..
  7. Pour the rum again to cover the ingredients..
  8. Make sure to cover the surface completely with rum. Otherwise the spots which are sticking out may mold..
  9. You don't have to refrigerate, but store in a dark place, away from direct sunlight..
  10. You can serve after around 1 week. However, it tastes better if infused for a month or more..

Rumtopf (rum pot) is a traditional German beverage. Take this recipe as a more general blue print for your own recipe. Wash fruit, pat dry and cut into bite sized pieces, if. Preserving fruit in alcohol has a transformative effect both on the fruit and on the alcohol. It is this type of preserving that I enjoy so much, taking an ingredient and Rumtopf is a centuries old German tradition of preserving various fruits in rum at a time where a glut of fruit would spoil if not preserved.

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