Rumtopf (Macerated Fruit Conserve)

Name: Rumtopf (Macerated Fruit Conserve)
Total time: PT0D0H0M
Yield: makes About 7 Cups
Ingredients: 12 oz. pitted sour cherries (available from Amazon.com ); 12 oz. peeled, cored, quartered, and sliced tart apples, such as Fuji, Gala, or Granny Smith; 6 oz. blackberries; 6 oz. fresh red currants; 2 cups sugar; 2 cups brandy, plus more; Vanilla ice cream, for serving; Pumpkin seed oil and mint sprigs, to garnish

Serves
makes About 7 Cups

TODD COLEMAN

This sweet-tart conserve is a luscious accompaniment to ice cream. It also adds a fruity dimension when stirred into champagne. This recipe first appeared in our December 2012 issue along with Todd Coleman's story Bavarian Dream.

Ingredients

12 oz. pitted sour cherries (available from Amazon.com)
12 oz. peeled, cored, quartered, and sliced tart apples, such as Fuji, Gala, or Granny Smith
6 oz. blackberries
6 oz. fresh red currants
2 cups sugar
2 cups brandy, plus more
Vanilla ice cream, for serving
Pumpkin seed oil and mint sprigs, to garnish

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Instructions

Step 1

Place cherries, apples, blackberries, currants, sugar and brandy in a sterilized 2-qt. glass jar and shake to combine; seal jar with a lid. Let sit at room temperature until fruit is soft and the liquid around fruit is stained red, at least 48 hours. Refrigerate for up to a month.

Step 2

To serve, ladle a spoonful of fruit into a serving dish, and top with a scoop of ice cream; drizzle with oil, garnish with mint and serve immediately.

Place cherries, apples, blackberries, currants, sugar and brandy in a sterilized 2-qt. glass jar and shake to combine; seal jar with a lid. Let sit at room temperature until fruit is soft and the liquid around fruit is stained red, at least 48 hours. Refrigerate for up to a month.
To serve, ladle a spoonful of fruit into a serving dish, and top with a scoop of ice cream; drizzle with oil, garnish with mint and serve immediately.