Total time: 6-7 months, including aging time
Quantity made depends on you!
This recipe follows a German tradition of preserving fruit in sugar and high-proof rum for several months. It’s typically started around June (when cherries and strawberries are ripe) and wraps up around October (with a layer of pineapple, for some reason). It’s allowed to mellow until December when the compote is spooned on cakes, mixed into cocktails, or just eaten straight-up! Traditionally, the father of the family is the one to open the crock and take the first taste.
The basic ratio is 8 ounces of sugar and 750ml (1 bottle) of overproof dark rum per 1 pound of fruit. The rum needs to be overproof or it won’t be safe to store the fruit in for such a long time.
Fruits to use can include:
Wash the fruit and remove the hull, stem, and stone (if applicable). Put the fruit in a large, opaque ceramic container.
Sprinkle the fruit with sugar and toss to coat. Let sit for at least one hour.
Pour the rum over the mixture, making sure the fruit is submerged. Place a layer of plastic over the surface of the rum, and put the lid on. Store in a cool, dark place.
Make sure to use a large enough container to store several pounds of fruit and liters of rum. A three or four-gallon crock is usually sufficient. Also, keep in mind overproof rum is extremely flammable! Take precautions to be safe.