maddyjean08

Thanks, matthew. That is a cool pic....

sheftali52

Sheftali is sitting here wondering what to do with a huge box of fruit her neighbors dropped off awhile ago. Sheftali and her husband have been taking care of the neighbor's front yard while their beautiful house was up for sale (for more than a year). These neighbors moved into a condo in town, and their house sat empty all this time. Well, the house finally sold, and the grateful neighbors showered us with gifts one more time. We have grapes, apples, plums, oranges, kiwis, and some of the biggest strawberries Sheftali has ever seen. There's enough fruit for at least 10 people. Oh, and the fruit was accompanied by a 1.75 liter bottle of Crown Royal! Yes, Sheftali has some generous, grateful neighbors. I will miss them--very nice, hard-working family.

Baldur

Well you could make Rumtopf
(segue +4 points to Chef Baldur in the Radio Baldur test kitchens)

Baldur found this particular description at Germandeli.com

The ingredients:
1. fresh fruit
2. sugar
3. rum (or brandy)

It is traditional to begin with the first fruit of the season. This typically includes strawberries, but fresh fruit is often available all year round. Start with your favorite fresh fruit, as long as it is ripe (not over-ripe) and full of flavor.

Ideal fruits are:
Pineapple (remove rind & core and cut in large cubes)
Cherries (any variety, pitted)
Apricots (halves, pitted)
Nectarines (halves, pitted)
Peaches (remove pits and cut in halves, quarters, or slices)
Pears (cored, peeled & sliced)
Plums (remove seed and half or quarter)
Grapes (sweet seedless red or green grapes are ideal)
Strawberries (don't wash, just remove stem & leaves). Strawberries will lose their red color.
Raspberries (don't wash). Raspberries will lose some of their red color.
Red currants (removed from stem)

Other less ideal fruits, may be added if you wish:
Blackberries or Blueberries (can be bitter and can discolor the other fruits)
Watermelon and Cantaloupe chunks (can make the mixture a bit watery)
Rhubarb (can make mixture sour)
Bananas (too mushy)
Citrus (too acidic)

Directions:
Wash and dry the inside of the Rumtopf.
Wash and dry the first chosen fruit. (Don't wash Strawberries and Raspberries.)
Remove any stems, seed and pits.
In a separate bowl cover the fruit with an equal weight of granulated sugar and allow to sit for one hour.
(example: 3 pounds of fruit and 3 pounds of sugar)
Place the fruit, sugar and any juices left in the bowl into the Rumtopf.
Pour in just enough rum or brandy to cover the fruit.
Weigh the fruit down with a clean saucer or plate
Cover the opening of the Rumtopf with plastic (to avoid evaporation) and place the lid firmly on top.
Store in a cool place away from heat and sunlight.

Adding additional layers of fruit:
For each additional layer of fruit follow the instructions above, but use only half as much sugar.
(Example: 3 pounds of fruit and 1 1/2 pounds of sugar.)
After the fruit and sugar has rested for one hour, gently add this mixture onto the earlier layer.
Do not mix the fruits.
Add more rum or brandy to cover the new layer.
Cover with fresh Saran or plastic wrap and the lid.

Throughout the summer, repeat the process for each new fruit until your Rumtopf is full.

Then allow the entire mixture to sit for another 4 to 6 weeks. It is best at 2-3 months, which is just in time for the Holiday festivities.





Serving suggestions


Serve the Rumtopf fruits with its syrup (hot or cold) over ice-cream, cake, flan, puddings, or cheese cake. Serve in an elegant dish topped with whipped cream or crème frâiche.
Serve as a side dish with any game meat.
Serve the strained liquid as a liquor or after-dinner cordial.
Add two tablespoons of the strained liquid to Champagne for a unique and elegant cocktail.

Baldur

The rumtopf that is referred to in the procedure is a covered crock, a jar could also be used, but whichever you decide , it should have a loose fitting lid

sheftali52

Baldur, your fruit recipe sounds marvelous. Rum-soaked fruits are always yummy. Thanks for the great idea. I just happen to have a crock with a loose-fitting lid.

matthew

I have been called a crock of Sh!#... if that helps at all...

Baldur

matthew you really need to do a drawing of 'He Hate Me'

Baldur

and maddyjean should do a MrT portrait

matthew

That would ROCK!!!

sheftali52

Matthew, a crock of cr#* would be more alliterative (+5), but we won't go there. I do believe Baldur and Matthew are currently stirring the pot, so to speak.

lynnspotter

hmmmmm... off to draw Mr T?!?! Maybe tomorrow.

Baldur

ok matthew sh** and get off the pot so Baldur can stir it

matthew

Wanna borrow my spoon?

Robindcr8l

I thought all that pot-stirring was left for the anti-matthew forum. Just because you are stirring a pot does not qualify as the cooking segment of Baldur Radio. So let's not pollute this forum with negativity.

Along those lines, I will continue with the list of things to be thankful for today:

I am thankful that I finished the bloody finger cookies.
Bought a new ping-pong table for the boy and I
Jake
Sunny
Eddie
Brat
Olibee sometimes
Haven't seen any mice in the house today, dead OR alive!
My beautiful beads!

matthew

I am almost afraid to ask...

...Alas

Bloody finger cookies...?

Baldur

Go to the 'favorite recipes' thread, comment #123

matthew

I don't have time to search the forum post... I am way too busy being everybody...

Dragon

It really is too bizarre seeing that picture below your name matthew. It's kinda disconcerting.

Baldur

Baldur must get to bed, I have a long drive ahead of me tomorrow

'All matthew, All the Time'

Baldur

oops

-matthew +Baldur