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1 cup dried apricots
10 dried figs
8 glacé pineapple rings
750-mL bottle dry sherry, or Marsala, about 3 cups
1 cinnamon stick
1 cup dried cranberries
1 cup glacé cherries, red or green
398-mL can pitted cherries, in syrup, drained
1/4 cup rum, preferably dark
Slice apricots in half. Slice figs and pineapple rings into quarters. Pour sherry into a large saucepan. Add cinnamon stick. Bring to a boil over medium-high heat. Stir occasionally. Stir in cranberries, glacé cherries, apricots, figs and pineapple. Reduce heat to medium-low. Cover and simmer, stirring often, until fruit is plump and soft, about 10 minutes. Remove from heat and stir in canned cherries and rum. Pour into a large glass jar or container. Push fruit down into liquid. Cover and refrigerate. Mixture will keep well, refrigerated, up to 4 weeks. Stir occasionally. Remove cinnamon stick before serving.
Calories 99, Protein 0.5g, Carbohydrates 20.5g, Fat 0.1g, Fibre 1.2g, Sodium 4mg.
Based on a traditional German recipe for rum-soaked fresh fruit, our version of Rumtopf uses dried fruit. For a decadent dessert, serve over cheesecake or ice cream or in trifles. Try it over yogurt for brunch. It will keep in the fridge for weeks.
Buy a vanilla-flavoured cheesecake. Just before serving, drizzle with Rumtopf. Serve extra Rumtopf in a small bowl alongside.