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–+ servings
Traditional ceramic German Rumtopf pot filled with fruit and spiced rum
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Rumtopf Recipe - Fruit Soaked In Spiced Rum

Easy Rumtopf recipe using winter fruits and ready for the festive season
Prep Time20 minutes
Total Time14 days
Servings: 1500 ml

Ingredients

  • 1 kg of deseeded and chopped mixed autumn and winter fruits
  • 500g sugar
  • 1500ml of 54% Rum
  • 3 x large pieces of orange rind
  • 3 x 1 inch pieces of ginger
  • 6 cloves
  • 10 black peppercorns
  • 2 star anise
  • 1/2 tsp grated nutmeg
  • 10 juniper berries
  • 1 cinnamon stick

Instructions

  • After you have deseeded and chopped your chosen fruits into bite size pieces, weigh to ensure you have one kilo.
  • Add 1/4 of the fruit to your rumtopf pot and sprinkle with 1/4 of the sugar. Scatter over some spices, orange rind and ginger. Repeat this process until all the fruit, sugar and spices are in the pot. 
  • Pour over the rum.
    Place the lid on top and keep somewhere dark and cool for a minimum of 2 months and up to 6 months
  • Serve the rumtopf over ice cream (Such as this homemade Passionfruit No Churn Ice Cream), with cakes, waffles, crepes etc. Any leftover rum can be drunk like a schnapps.