This makes a scrumptious pudding, served with cream or ice cream. It is very fruity and very boozy; you need only a small quantity at a time. As it keeps well, it makes a great present.
INGREDIENTS
enough organic soft fruit to fill your jar (approx. 700 grams) – a mixture of strawberries, apricots, cherries, blackberries and red or black currants is delicious
500 grams organic cane sugar
300ml dark rum
1-litre glass Le-Parfait-style jar with a rubber seal, sterilised
METHOD
Pick over the fruit and remove any stalks or stones. Give the fruit a quick rinse under the tap and halve or slice any large fruit so everything is reasonably uniform in size.
Layer the fruit inside the jar, taking care not to bruise it. Pour over the sugar and rum, making sure that all of the fruit is fully submerged. Fasten the lid and shake the jar very gently to distribute the sugar.
Set aside on the kitchen worksurface or in a cupboard for at least 6 weeks before eating. It should be even better after 2–3 months, by which time the fruit will be even softer, and boozier. The rumtopf will smell sweet and alcoholic.
Once opened, store in the fridge and consume within 2 weeks.
Fermented
Fermented by Charlotte Pike, published by Kyle Books. RRP $54.99. Photography by Tara Fisher
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!