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Sad to say, Scheurich Keramik is no longer
manufacturing Rumtops.
The following are some of the beautiful Rumpots we carried. |
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Chris Fruit Rumtopf
Discontinued |
Cream color with peach and pear design,
10" high with lid,
8" high pot,
7-3/4" top diameter,
Glazed ceramic
Made in Germany |
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Kaltern Fruit Rumtopf
Discontinued |
Peach and pear design with blue lid,
10" high with lid,
8" high pot,
7-3/4" top diameter,
Glazed ceramic
Made in Germany |
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Bozen Rumtopf Discontinued |
Cream color with hand painted fruit,
5 liter capacity,
12-1/2" high with lid,
9-1/8" high pot,
9-1/2" wide handle to handle,
Glazed ceramic
Made in Germany |
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Kaiserstuhl Fruit Rumtopf
Discontinued |
Cream/beige with color-spray on fruit,
5 liter capacity,
12-1/2" high with lid,
9-3/8" high,
9-1/2" wide handle to handle,
Glazed ceramic
Made in Germany |
Rumtopf
A delicious treat of aged, rum-soaked fruit, in the German and Austrian
tradition. You can also soak the fruit in bourbon, in the French tradition,
or in your favorite brandy or other alcoholic beverage that is at least 80
Proof (40% alcohol by volume).
Use one or more, or all, of the fruit in the guide below. Traditionally, the
process took months to prepare - as each type of fruit ripened and became
seasonally available, it would be washed, dried, sugared, and placed in the
Rumtopf crock, or (Rum Pot).
Age the mixture in a cool place for at least three months to ferment
properly. It will keep indefinitely as long as it is completely covered with
the rum. Then enjoy over ice cream, yogurt, cake, waffles, etc., or by
itself with a topping of cream.
Rumtopf Recipe
Rum Pot Recipe
Ingredients:
Fresh, unblemished fruits, just ripe
Rum of good quality
Fine granulated sugar
Rum Pot or crock pot, washed and dried
Cellophane paper
A dish that will fit inside the pot
Fruit Preparation:
If they are being washed, they should be dry before being placed in the
Rumtopf. You'll get the best results by placing fruit inside the Rumtopf in
the following order.
♦ Strawberries: Wash, remove the stems and halve large ones.
♦ Cherries: Wash, remove stems, and use with or without the pits.
♦ Raspberries and/or Blackberries: Sort carefully, but do not wash.
♦ Red Currant Berries: Wash well and remove from stem with a fork.
♦ Apricots and/or Peaches: Scald for 1 or 2 minutes, peel and pit,
and cut in quarters.
♦ Melons: Peel, remove seeds and cut in cubes.
♦ Plums: Wash well, remove stems, cut in half, and use with or
without skin or pits.
♦ Pears: Peel, cut in 4 or 8 slices, simmer in mixture of sugar and
water, then remove from mixture.
♦ Grapes: Wash well and remove from stem.
♦ Pineapples: Remove the rind and center core, and cut in cubes.
Procedure:
On each pound of fruit, evenly sprinkle 1/2 pound of fine sugar, let soak
for at least one hour, then place in the Rumtopf.
Cover the fruit with rum, about 1" above the fruit.
As you add the next fruit, keep topping off with rum.
After the last fruit has been added, place a dish over it to keep the fruit
fully immersed in the rum.
To avoid loss of aroma or the evaporation of the rum, place cellophane
across the top, under the lid.
Keep the Rumtopf in a cool place for three months, which allows it to
ferment. (Check it occasionally to make sure that there is sufficient rum to
keep the mixture covered; add more rum when necessary.)
It will then be ready for you to enjoy.
If you replenish or top off fruit, be sure to add more rum to keep it
immersed, and, for best taste, allow 3 more months (or at least 2 months)
for fermentation before using.
 Download
Recipe Brochure
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