Rumtopf

Rumtopf is a delightful dessert originating from Austria, Germany, and Denmark, and it has also found its way to northern Italy, particularly in the valleys of Trentino like Valsugana. The name "Rumtopf" literally translates to "rum pot" aptly describing this sweet treat that combines mixed fruits, potent rum (often Austrian Stroh), and sugar, all stored in a special stoneware pot designed for this purpose.

Creating Rumtopf requires patience, but the results are undoubtedly rewarding. The mixture needs to mature for several months, allowing the fruits to become soft and thoroughly infused with rum. A variety of fruits can be used, such as berries, cherries, plums, and apricots. The rum used should be quite strong, typically 100-110 proof, achievable by blending higher-proof rums with more common ones.

The process begins in spring, with the pot set up in a cool, dark place. As different fruits come into season, they are added to the mixture at the appropriate times. By winter, you’ll have a deliciously preserved dessert ready to savor. Rumtopf is often served as a compote over pound cake, waffles, baked apples, or ice cream.