Picking fresh fruit is one of my favourite warm weather pastimes, but I inevitably go overboard and pick too much. Lots of the excess gets baked into pies and such, but there’s an easier way to stretch out your fruit enjoyment, and it involves rum.
Photo by Erich Ferdinand.
As Madeline Muzzie explains on Eater, this classic German preservation method couldn’t be easier. Click below to read about the technique’s history and variations, but there isn’t even a real “recipe.” Just take whatever fresh fruit you have a bit too much of, remove stems and bitter pith as needed, and cut into bite-sized pieces. Next, toss with white sugar to coat (use 1 part sugar to 2 parts fruit) and add to a 4l mason jar or crock. Cover completely with rum, seal the top with plastic wrap, and wait two months.
The waiting is the hardest part, but you will rewarded with sweet, boozy fruit that can be spooned over ice cream, baked into crumbles, or stirred into sparkling wine for a super simple, yet elegant cocktails.
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