- 500g fresh fruit (must be in perfect condition, equal sized and ripe)
- 125g preserving sugar
- 500ml good-quality light-coloured rum
Rumtopf is a classic German dish made by mixing even-sized cut fruit with alcohol over the year as the fruit comes into season. You could adapt the recipe and try a different source of alcohol (40% proof) but classically it is made using rum.
Combine all the ingredients in an earthenware dish - or "Rumtopf pot" - and cover with a lid. The pot must be airtight. Store in a cool place and give the pot a little shake every week.
As different fruits come in season, add them to the pot until it is full and then leave it for three months. The end result makes a great topping for ice cream or for desserts.
Recipe supplied by Andrew Turner, executive chef at the Bentley hotel, Harrington Gardens, London SW7