Rumtopf
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| Course | Dessert |
|---|---|
| Place of origin | Austria, Germany and Denmark |
| Main ingredients | Fruit, rum, sugar |
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Rumtopf (Template:Langx), which literally means rum pot, is an Austrian, German and Danish dessert of mixed fruit and alcohol traditionally eaten around Christmas.[1][2] It is also made in northern Italy, especially in the valleys of Trentino, where it became traditional in Valsugana.[3]
A mixture of various kinds of fruit, high-strength rum (commonly Austrian Stroh) and sugar is filled into a large stoneware pot (the eponymous rum pot). The pots themselves are often made specifically for the creation of rumtopf and can be quite elaborate in their decoration. The mixture is then matured for several months until the fruit is very soft and completely saturated with rum. Suitable fruit includes berries, cherries, plums and apricots. Not all fruits are appropriate for Rumtopf, and the overproof rum should be of only 100–110 proof (50–55% alcohol by volume), which is not commonly available at retail in all regions, but can be prepared by blending commercially available 151 or 160 proof rums with more common 80 proof brands.[4][5][6]
Traditionally, the pot is set up in a cool and dark place in spring, and different kinds of ripe fruit are added to it over the months as they come into season. Different fruits are typically added at different times.[7] The end product is fully preserved to be eaten in winter, after the Rumtopf has matured.
Rumtopf is traditionally eaten as a compote and served as a topping on poundcake, waffles, and Bratapfel (baked apples), and is also served over ice cream.[8] Once immensely popular to be made at home, Rumtopf had somewhat fallen out of fashion by the 21st century because of the time and commitment needed to make the dessert.[9] Rumtopf is one of the dishes the German television cook Clemens Wilmenrod helped to popularize .[10]
See also
- List of dessert sauces
- List of German desserts
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References
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- ^ Page Module:Citation/CS1/styles.css has no content.Clark, Melissa (September 21, 2010). "Spiking Summer Fruit in Order to Preserve It". The New York Times. Retrieved September 22, 2010.
- ^ Page Module:Citation/CS1/styles.css has no content."Rumtopf – A Spring to Yuletime Tradition". beekman1802.com. Retrieved 30 January 2019.
- ^ Page Module:Citation/CS1/styles.css has no content."Rumtopf, tradizione Valsugana Frutta immersa nel rum". Retrieved January 5, 2019.
- ^ Page Module:Citation/CS1/styles.css has no content."Rumtopf (rum pot) Recipe". GermanDeli.com. Retrieved February 23, 2014.
- ^ Page Module:Citation/CS1/styles.css has no content.McGavin, Jennifer. "How and When to Make Rumtopf Fruit". About.com German Food. Archived from the original on February 27, 2014. Retrieved February 23, 2014.
- ^ Page Module:Citation/CS1/styles.css has no content."Rum Pot or Rumtopf". My Best German Recipes. Retrieved February 23, 2014.
- ^ Page Module:Citation/CS1/styles.css has no content."How to Make Rumtopf". thespruceeats.com. Retrieved 30 January 2019.
- ^ Page Module:Citation/CS1/styles.css has no content."Rumtopf (The famous German "rum pot")". germanfoodnotes.com. Retrieved 30 January 2019.
- ^ Page Module:Citation/CS1/styles.css has no content.Nadia Hassani (2004). Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes. Hippocrene Books. pp. 60–. ISBN 978-0-7818-1057-9. Retrieved August 26, 2013.
- ^ Page Module:Citation/CS1/styles.css has no content.Festenberg, Nikolaus von (16 May 2008). "The Tragic Career of Clemens Wilmenrod". Der Spiegel. Retrieved May 21, 2017.
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