How to Make Waffles with Rumtopf

Rumtopf (rum pot) is a German fruit preserve which is essentially a combination of various fruits soaked in rum and sugar for months at a time and then used in the Winter as a delicious, boozy fruit compote or fruit syrup. This recipe uses rumtopf fruit as a delightful topping for high protein waffles, saving the rumtopf syrup for a rumtopf mojito!

Jump to: RECIPE | What is Rumtopf? | Ingredients and Substitutions | Step by Step for Making Rumtopf

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What is Rumtopf

Rumtopf (rum pot) is a German fruit preserve which is essentially a combination of various fruits soaked in rum and sugar for months at a time and then used in the Winter as a delicious, boozy fruit compote or fruit syrup.

Rumtopf has its roots in Germany, and it is usually prepared with Christmas in mind. Most often the syrup is poured off and used in cocktails, while the fruit is served as a topping over desserts, ice cream or pancakes.

Each season offers up a different fruit to add to the rumtopf crock in layers, covering each layer with more sugar and then making sure the fruit is completely immersed in rum. The layers keep growing as the Summer and Fall progress and the flavor keeps developing.

This old-fasioned classic is a preserve that can be enjoyed on yogurt, waffles, ice cream and in cocktails. Just know that it is pretty potent in the alcohol level so make sure your guests or kids know this.

Ingredients and Substitutions

While the fruit itself can cover a wide variety of flavors, there are some fruits that don’t work quite as well. The alcohol is another variable that needs to be considered. Here are some suggestions:

The Alcohol

The rum used to make this flavorful dessert is usually an overproof rum. Overproof proof rum (or barrel strength) is one that is 50 to 55 percent alcohol by volume which is 100 to 110 proof. In the US, rum is typically 40% (80 proof), and it can be difficult to find a 100 proof rum.

Bacardi 151 is 75.5% (151 proof), so based on a recommendation by the Frugal Hausfrau, I mixed an 80 proof Myer’s rum with the Bacardi 151. She suggested using 1 part Bacardi 151 to 2 parts Meyers Rum.

I found my first test of rumtopf with this 1:2 ratio to be a bit too harsh. I like the subtle sweetness of Meyers rum, so I think my next batch will go a bit heavier on the Meyers and a bit lighter on the 151. If you are worried that this is not enough alcohol for preservation purposes, add a little more sugar. Sugar and alcohol are both preservatives.

As to how much alcohol you’ll need, you will basically need to be sure that the fruit is immersed in the alcohol. It should be about 1/4 inch above the fruit. If your fruit floats, you may need to weight it down with a plate.

Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.

Illustrated Step by Step for Making Rumptopf

Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.

Step #1: Layer seasonal fruit in bowl and cover with sugar (1 cup per pound of fruit); let macerate/rest for an hour.

Step #2: Add combination of dark rum (Myer’s) and 151 rum (Bacardi) to cover fruit by ~ 1/4 inch (may have to weight down the fruit to keep it immersed).

Step #3: Cover the fruit mixtures tightly with a lid and set in cool dark place to store for several months (use within 1 year).

**Tip: Do not stir the fruit, just let it sit in its layers. Just prior to using, give the rumtopf a good stir to combine all the fruit flavors.

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