[NAFEX] infused brandy

Sonja & Raymond Barker orchard1 at telus.net
Fri Dec 7 13:11:23 EST 2007

i think you may be referring to the famous german recipe of 'rum topf' or rum pot....it is made with fresh fruits in season by laying fruits, the first ones would be strawberries...and so on with sugar and covering with light rum. follow with other fruits like raspberries, cherries, peaches etc adding more sugar and rum as you go along.....i dont use too much sugar myself...let all this sit in a nice tall big glass jar covered until fall and serve it over ice cream etc....very delicious, use a clean ladle to scoop it out and everything will keep over winter because of the alcohol...enjoy..sonja
  ----- Original Message ----- 
  From: Donna &/or Kieran 
  To: North American Fruit Explorers 
  Sent: Friday, December 07, 2007 6:54 AM
  Subject: Re: [NAFEX] infused brandy

  Get out your cookbooks and look up something called "Tutti-fruiti" or something like that.  Some of the older cookbooks had it.  It's not a winter project really, more of a summer project when lots of really perishable fruit is coming in quantity.  If I remember correctly, it's equal amounts of fruit and sugar with brandy added.  Not my kind of recipe, WAY too much sugar for me, but something to think about.  You might want to experiment with a little of whatever you have in your freezer I suppose.  Personally, I usually make wine out of summer surplus fruits that don't keep well, like blackberries.  It's easy and takes care of itself.    Donna 


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