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Page Contents:
-Rumtopf Crocks
-Rumtopf Recipe & Instructions

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Rumtopf Crocks

Traditionally served over ice cream, yogurt, waffles or cake during Advent or on Christmas morning, Rumtopf is an old traditional preparation of fermented rum-soaked fruit aged in a crock pot.

Our selection of crocks, below, includes both traditional and more modern designs. Made in Germany.

Sad to say, Scheurich Keramik is no longer manufacturing Rumtops.
The following are some of the beautiful Rumpots we carried.
Chris Fruit Rumtopf

Chris Fruit Rumtopf

Discontinued

Cream color with peach and pear design,
10" high with lid,
8" high pot,
7-3/4" top diameter,
Glazed ceramic
Made in Germany
Kaltern Fruit Rumtopf

Kaltern Fruit Rumtopf

Discontinued

Peach and pear design with blue lid,
10" high with lid,
8" high pot,
7-3/4" top diameter,
Glazed ceramic
Made in Germany
bozen rumtopf Bozen Rumtopf

Discontinued

Cream color with hand painted fruit,
5 liter capacity,
12-1/2" high with lid,
9-1/8" high pot,
9-1/2" wide handle to handle,
Glazed ceramic
Made in Germany
kaiserstuhl fruit rumtopf

kaiserstuhl fruit rumtopf
Kaiserstuhl Fruit Rumtopf

Discontinued

Cream/beige with color-spray on fruit,
5 liter capacity,
12-1/2" high with lid,
9-3/8" high,
9-1/2" wide handle to handle,
Glazed ceramic
Made in Germany

 

About Rumtopf

A delicious treat of aged, rum-soaked fruit, in the German and Austrian tradition. You can also soak the fruit in bourbon, in the French tradition, or in your favorite brandy or other alcoholic beverage that is at least 80 Proof (40% alcohol by volume).

Use one or more, or all, of the fruit in the guide below. Traditionally, the process took months to prepare - as each type of fruit ripened and became seasonally available, it would be washed, dried, sugared, and placed in the Rumtopf crock, or (Rum Pot).

Age the mixture in a cool place for at least three months to ferment properly. It will keep indefinitely as long as it is completely covered with the rum. Then enjoy over ice cream, yogurt, cake, waffles, etc., or by itself with a topping of cream.


Rumtopf Recipe
Rum Pot Recipe

Ingredients:

Fresh, unblemished fruits, just ripe
Rum of good quality
Fine granulated sugar

Rum Pot or crock pot, washed and dried
Cellophane paper
A dish that will fit inside the pot


Fruit Preparation:

If they are being washed, they should be dry before being placed in the Rumtopf. You'll get the best results by placing fruit inside the Rumtopf in the following order.

Strawberries: Wash, remove the stems and halve large ones.
Cherries: Wash, remove stems, and use with or without the pits.
Raspberries and/or Blackberries: Sort carefully, but do not wash.
Red Currant Berries: Wash well and remove from stem with a fork.
Apricots and/or Peaches: Scald for 1 or 2 minutes, peel and pit, and cut in quarters.
Melons: Peel, remove seeds and cut in cubes.
Plums: Wash well, remove stems, cut in half, and use with or without skin or pits.
Pears: Peel, cut in 4 or 8 slices, simmer in mixture of sugar and water, then remove from mixture.
Grapes: Wash well and remove from stem.
Pineapples: Remove the rind and center core, and cut in cubes.


Procedure:

On each pound of fruit, evenly sprinkle 1/2 pound of fine sugar, let soak for at least one hour, then place in the Rumtopf.

Cover the fruit with rum, about 1" above the fruit.

As you add the next fruit, keep topping off with rum.

After the last fruit has been added, place a dish over it to keep the fruit fully immersed in the rum.

To avoid loss of aroma or the evaporation of the rum, place cellophane across the top, under the lid.

Keep the Rumtopf in a cool place for three months, which allows it to ferment. (Check it occasionally to make sure that there is sufficient rum to keep the mixture covered; add more rum when necessary.)

It will then be ready for you to enjoy.

If you replenish or top off fruit, be sure to add more rum to keep it immersed, and, for best taste, allow 3 more months (or at least 2 months) for fermentation before using.

Click for PDF Download Recipe Brochure

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19147-4798
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