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!
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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.
Best Fruits to Include in Rumtopf
- Strawberries
- Raspberries
- Cherries
- Peaches
- Plums
- Pears
- Apricots
- Blueberries
- Pineapples
What Fruit to Leave out of Rumtopf
- Currents and gooseberries (their skins will toughen in the syrup)
- Apples (turns the color brown and makes the texture strange)
- Rhubarb (too acid)
- Blackberries (they tend to give everything an off color visually)
- Bananas (too mushy)
- Any fruit that is moldy or damaged
- Melons (too watery)
Special Ingredients
Since rumtopf is often enjoyed around the holidays, I like to add some of the following spices:
- Cinnamon sticks
- Whole cloves
- Whole allspice
- Star anise
- Dried citrus peels
What type of Container is Needed
You need a nonreactive crock of considerable size, from half-gallon and up, with a lid, depending on the amount of fruit you are attempting to make.
There is quite a fan club of rumtopf crocks and many can be found on Etsy or Amazon or at a specialty shop. I like this rumtopf pot….maybe I’ll ask for it for a gift!
I used a large glass bowl with a lid and then covered the bowl with plastic wrap before placing the lid on it to ensure a tight seal.
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.
Yes, some people prefer bourbon or vodka. The proof is what is important to preservation. If you need to increase the proof of your favorite alcohol, you could add Everclear.
The fruit needs to sit in a dark, cool spot such as a cellar for six to nine week (or longer). The classic recipe for rumtopf is enjoyed for the first time when Advent begins.
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High Protein Waffles with Rumtopf Topping
Equipment
- large bowl
Ingredients
- 1 cup Kodiak high protein pancake mix may need a little more for preferred consistency
- 2 eggs
- ¼ cup water The amount depends on your preferred consistency. I used 1/4 cup
- 1 -2 cups rumtopf see directions in post for rumtopf recipe
Instructions
- In a large bowl, with a wire whisk or slotted spoon, stir together Kodiak mix and 2 eggs1 cup Kodiak high protein pancake mix, 2 eggs
- Add a little water or pancake mix to get the cakes to your desired consistency.¼ cup water
- Let the batter rest about 5 -10 minutes.
- Add about 1/4 cup of batter to the waffle iron Cook about 3-4 minutes and then flip with a pancake turner (check bottom before flipping to see if it is golden brown).
- Remove from waffle iron with tongs and and serve with rumtopf as a topping. Garnish with whipped cream
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