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Assorted Fruits in Rum, Tutti Frutti, or Rum Pot

12 servings

Ingredients

• 1 kg mixed fruits (strawberries, cherries, peaches, currants, apricots, plums, raspberries)
• 1 kg finely crushed sugar
• 0.5 l cognac or rum

Instructions

1. Wash currants, strawberries, and raspberries thoroughly and let them dry again; wipe the other fruits clean.
2. For every 1 kilogram of fruit, allow 1 kilogram of finely crushed sugar, initially half a liter of cognac or rum, and later enough so that the fruits are always covered.
3. First, place strawberries in an earthenware pot, sprinkle with the necessary sugar, add half a liter of cognac, seal the pot with a pig's bladder, and gently swirl.
4. Let stand until the cherries are ripe.
5. Then add pitted cherries with sugar, swirl, and add more cognac if necessary.
6. Seal the pot again and store in a cool place.
7. Gradually layer in peaches, currants, apricots, plums, and raspberries, ensuring that the juice always covers the fruit.
8. After the last addition of fruit, let stand for about 3 days, swirl well, fill into jars, and seal as usual.

Modernized from a treasured 19th-century German cookbook.