I read about Rumtopf and other boozy fruits in yesterdays NY Times. Has anyone tried this - particularly a rumtopf recipe of just nectarines/peaches and plums? I'm thinking it might be a fun addition to my canning repertoire as gifts and such.
The NY Times rumtopf recipe: http://www.nytimes.com/2010/09/22/din...
The NY Times article on boozy fruits: http://www.nytimes.com/2010/09/22/din...
The article also had some recipes for what to do with concord grapes and other fruits.
Thanks for your thoughts/experiences/etc.
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