Comments on: Setting the Fruit http://www.trinigourmet.com/index.php/setting-the-fruit/ "Sweet Han' Fuh So!" Award-winning food blog. Let me add a dash of Caribbean Glam to your table! Sun, 05 Feb 2012 19:57:13 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: christiebakes http://www.trinigourmet.com/index.php/setting-the-fruit/comment-page-1/#comment-14999 christiebakes Sun, 05 Jul 2009 02:02:56 +0000 http://www.trinigourmet.com/index.php/setting-the-fruit/#comment-14999 Wonderful "set fruit" looks like the source of German "rumptopf." To create: at the beginning of summer, choose in one-lb. increments fresh ripe colorful "stone fruits" (e.g., cherries, plums, peaches, nectarines, apricots; fuits that have one central pit or "stone") in a large jar with a tight-fitting lid. Add equal amount of sugar (e.g., for one pound of fruit, add one pound of sugar). Cover with rum. Store jar in a cool, dark place (I put mine in the basement). Keep adding fruit throughout the summer, adding equivalent amount of sugar and keeping fruit covered with rum (fruit may float to top of rum; that's OK). At Christmas, I pack this in sterilized jars (I use half-pint jars and their lids run through the dishwasher rinse cycle). Decorate jars with ribbon and a pretty label directing giftee to use rumtopf as a sauce over ice cream, pound cake, etc. This should be refrigerated. I'm not sure how long it should last because mine is always gone within a week! Wonderful “set fruit” looks like the source of German “rumptopf.” To create: at the beginning of summer, choose in one-lb. increments fresh ripe colorful “stone fruits” (e.g., cherries, plums, peaches, nectarines, apricots; fuits that have one central pit or “stone”) in a large jar with a tight-fitting lid. Add equal amount of sugar (e.g., for one pound of fruit, add one pound of sugar). Cover with rum. Store jar in a cool, dark place (I put mine in the basement). Keep adding fruit throughout the summer, adding equivalent amount of sugar and keeping fruit covered with rum (fruit may float to top of rum; that’s OK). At Christmas, I pack this in sterilized jars (I use half-pint jars and their lids run through the dishwasher rinse cycle). Decorate jars with ribbon and a pretty label directing giftee to use rumtopf as a sauce over ice cream, pound cake, etc. This should be refrigerated. I’m not sure how long it should last because mine is always gone within a week!

]]> By: christiebakes http://www.trinigourmet.com/index.php/setting-the-fruit/comment-page-1/#comment-20617 christiebakes Sun, 05 Jul 2009 02:02:00 +0000 http://www.trinigourmet.com/index.php/setting-the-fruit/#comment-20617 Wonderful "set fruit" looks like the source of German "rumptopf." To create: at the beginning of summer, choose in one-lb. increments fresh ripe colorful "stone fruits" (e.g., cherries, plums, peaches, nectarines, apricots; fuits that have one central pit or "stone") in a large jar with a tight-fitting lid. Add equal amount of sugar (e.g., for one pound of fruit, add one pound of sugar). Cover with rum. Store jar in a cool, dark place (I put mine in the basement). Keep adding fruit throughout the summer, adding equivalent amount of sugar and keeping fruit covered with rum (fruit may float to top of rum; that's OK). At Christmas, I pack this in sterilized jars (I use half-pint jars and their lids run through the dishwasher rinse cycle). Decorate jars with ribbon and a pretty label directing giftee to use rumtopf as a sauce over ice cream, pound cake, etc. This should be refrigerated. I'm not sure how long it should last because mine is always gone within a week! Wonderful “set fruit” looks like the source of German “rumptopf.” To create: at the beginning of summer, choose in one-lb. increments fresh ripe colorful “stone fruits” (e.g., cherries, plums, peaches, nectarines, apricots; fuits that have one central pit or “stone”) in a large jar with a tight-fitting lid. Add equal amount of sugar (e.g., for one pound of fruit, add one pound of sugar). Cover with rum. Store jar in a cool, dark place (I put mine in the basement). Keep adding fruit throughout the summer, adding equivalent amount of sugar and keeping fruit covered with rum (fruit may float to top of rum; that’s OK). At Christmas, I pack this in sterilized jars (I use half-pint jars and their lids run through the dishwasher rinse cycle). Decorate jars with ribbon and a pretty label directing giftee to use rumtopf as a sauce over ice cream, pound cake, etc. This should be refrigerated. I’m not sure how long it should last because mine is always gone within a week!

]]> By: Cynthia http://www.trinigourmet.com/index.php/setting-the-fruit/comment-page-1/#comment-10359 Cynthia Thu, 16 Aug 2007 19:57:21 +0000 http://www.trinigourmet.com/index.php/setting-the-fruit/#comment-10359 A ture Caribbean-ite you are :D I've had mine soaking since last year. Each year as I use I jar of fruits to bake, I buy and soak another set immediately for the following year :) A ture Caribbean-ite you are :D I’ve had mine soaking since last year.

Each year as I use I jar of fruits to bake, I buy and soak another set immediately for the following year :)

]]> By: Cynthia http://www.trinigourmet.com/index.php/setting-the-fruit/comment-page-1/#comment-20616 Cynthia Thu, 16 Aug 2007 19:57:00 +0000 http://www.trinigourmet.com/index.php/setting-the-fruit/#comment-20616 A ture Caribbean-ite you are :D I've had mine soaking since last year. Each year as I use I jar of fruits to bake, I buy and soak another set immediately for the following year :) A ture Caribbean-ite you are :D I’ve had mine soaking since last year.

Each year as I use I jar of fruits to bake, I buy and soak another set immediately for the following year :)

]]> By: MACO Caribbean http://www.trinigourmet.com/index.php/setting-the-fruit/comment-page-1/#comment-10357 MACO Caribbean Thu, 16 Aug 2007 17:13:37 +0000 http://www.trinigourmet.com/index.php/setting-the-fruit/#comment-10357 Looks good. On a rum-related note, you can encourage your friends to enter our "share your Caribbean experience" competition to win six VIP tickets to the St Lucia Food and Rum Festival. Click this link for more info: http://www.macocaribbean.com/2007/08/win-tickets-to-st-lucia-food-and-rum.html Looks good. On a rum-related note, you can encourage your friends to enter our “share your Caribbean experience” competition to win six VIP tickets to the St Lucia Food and Rum Festival.

Click this link for more info: www.macocaribbean.com/2007/08/win-tickets-to-st-lucia-food-and-rum.html

]]> By: MACO Caribbean http://www.trinigourmet.com/index.php/setting-the-fruit/comment-page-1/#comment-20615 MACO Caribbean Thu, 16 Aug 2007 17:13:00 +0000 http://www.trinigourmet.com/index.php/setting-the-fruit/#comment-20615 Looks good. On a rum-related note, you can encourage your friends to enter our "share your Caribbean experience" competition to win six VIP tickets to the St Lucia Food and Rum Festival. Click this link for more info: http://www.macocaribbean.com/2007/08/win-tickets-to-st-lucia-food-and-rum.html Looks good. On a rum-related note, you can encourage your friends to enter our “share your Caribbean experience” competition to win six VIP tickets to the St Lucia Food and Rum Festival.

Click this link for more info: www.macocaribbean.com/2007/08/win-tickets-to-st-lucia-food-and-rum.html

]]> By: Chris De La Rosa http://www.trinigourmet.com/index.php/setting-the-fruit/comment-page-1/#comment-10354 Chris De La Rosa Thu, 16 Aug 2007 11:46:20 +0000 http://www.trinigourmet.com/index.php/setting-the-fruit/#comment-10354 YUM! About 5 years ago I got tired looking for rum and raisin ice cream, just couldn't find it anywhere in Ontario. That year my mom was visiting from the Caribbean and she brought back a bottle of rum for me. I got a BIG bag of plum , juicy raisins and introduced it to the cane-nectar from the islands. It's been soaking ever since then. Now when I get my ice cream urge.. I get normal vanilla ice cream and add few of the soaked raisins with a bit of the rum on the top. Not the same, but pretty close. YUM! About 5 years ago I got tired looking for rum and raisin ice cream, just couldn’t find it anywhere in Ontario. That year my mom was visiting from the Caribbean and she brought back a bottle of rum for me. I got a BIG bag of plum , juicy raisins and introduced it to the cane-nectar from the islands. It’s been soaking ever since then. Now when I get my ice cream urge.. I get normal vanilla ice cream and add few of the soaked raisins with a bit of the rum on the top. Not the same, but pretty close.

]]> By: Chris De La Rosa http://www.trinigourmet.com/index.php/setting-the-fruit/comment-page-1/#comment-20614 Chris De La Rosa Thu, 16 Aug 2007 11:46:00 +0000 http://www.trinigourmet.com/index.php/setting-the-fruit/#comment-20614 YUM! About 5 years ago I got tired looking for rum and raisin ice cream, just couldn't find it anywhere in Ontario. That year my mom was visiting from the Caribbean and she brought back a bottle of rum for me. I got a BIG bag of plum , juicy raisins and introduced it to the cane-nectar from the islands. It's been soaking ever since then. Now when I get my ice cream urge.. I get normal vanilla ice cream and add few of the soaked raisins with a bit of the rum on the top. Not the same, but pretty close. YUM! About 5 years ago I got tired looking for rum and raisin ice cream, just couldn’t find it anywhere in Ontario. That year my mom was visiting from the Caribbean and she brought back a bottle of rum for me. I got a BIG bag of plum , juicy raisins and introduced it to the cane-nectar from the islands. It’s been soaking ever since then. Now when I get my ice cream urge.. I get normal vanilla ice cream and add few of the soaked raisins with a bit of the rum on the top. Not the same, but pretty close.

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