Classic Rum Pot

Start the preparation of your rum pot with the strawberries. Then add the rest of the fruit very fresh in season. Use only impeccably washed fruits, which you dry well.

All fruits are de-stemmed and pitted (except sour cherries), large fruits are habliert, apricots and peaches are skinned and pears are peeled and used without the core. The basic rule is: for every 500 g of cleaned fruit, add 250 g of sugar, and always add enough rum so that it is always a good 1-2 fingers wide above the fruit. At the very end, add the cinnamon and vanilla sticks and the raisins.

At the latest 4 weeks after the last fruits you have to refill 0.35 liters of rum.

According to good old tradition, the rum pot is released for snacking on the 1st of Advent. It refines ice cream desserts, desserts, fruit salads, but also champagne drinks and punches.

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