Rumtopf is a German and Austrian dessert made of mixed fruit and Rum traditionally eaten around Christmas. It is made by preserving pieces of fruit that have been soaking in Rum for months, to which other fruits are added in the summer and early fall.

In Austria the Rumtopf is often made with a strong, spiced Austrian Rum called Stroh. 

Each season brings different fruit, so the layers keep growing and the flavor keeps developing. The time it takes to make Rumtopf depends on how long you want to preserve the fruit in rum.

The fruit needs to sit in a dark, cool spot such as a cellar for six to nine weeks—although some families choose to go as long as 12 weeks—so that by wintertime, it’s ready to be enjoyed.

Fruits not to use: Bananas, apples , blackberries, blue berries, citrus fruits, huckleberries, melons and rhubarb.

When adding your first batch of fruit, mix together equal measures of fruit and sugar, a 1 : 1 ratio. In a large bowl, place the fruit and sugar on the bottom of your pot. For one pound of fruit, you’ll be using approximately 2 cups of sugar. Leave it to soak and produce some juices for a couple of hours. Level off and cover with Rum to a level of one inch above the fruit (2 fingers). The sugar used can be white sugar, brown sugar, or a mixture.

It’s necessary to have all the fruit submerged in rum at all times and to wait at least two full weeks after the last fruit was added to be able to enjoy it. Traditionally, a dark flavorful rum is used for Rumtopf, not the cheapest thing available, but something special and high quality, in keeping with the nature of Rumtopf, which is rather a labor of love.

If an original Rumtopf fermenting pot cannot be found, you can use a large jar with a tightly close lid

I prefer and look forward to eat my precious Rumtopf fruit with vanilla ice cream in the next couple of month