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5 min


8 cups (2 L)

* PLUS Cooking time: 10 minutes


  • 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.

Nutrition (per serving)

  • Calories
  • 99,
  • Protein
  • 0.5 g,
  • Carbohydrates
  • 20.5 g,
  • Fat
  • 0.1 g,
  • Fibre
  • 1.2 g,
  • Sodium
  • 4 mg.

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.

Rumtopf Cheesecake

Buy a vanilla-flavoured cheesecake. Just before serving, drizzle with Rumtopf. Serve extra Rumtopf in a small bowl alongside.