This makes a scrumptious pudding, served with cream or ice cream. It is very fruity and very boozy; you need only a small quantity at a time. As it keeps well, it makes a great present.
INGREDIENTS
enough organic soft fruit to fill your jar (approx. 700 grams) – a mixture of strawberries, apricots, cherries, blackberries and red or black currants is delicious
500 grams organic cane sugar
300ml dark rum
1-litre glass Le-Parfait-style jar with a rubber seal, sterilised
METHOD
Pick over the fruit and remove any stalks or stones. Give the fruit a quick rinse under the tap and halve or slice any large fruit so everything is reasonably uniform in size.
Layer the fruit inside the jar, taking care not to bruise it. Pour over the sugar and rum, making sure that all of the fruit is fully submerged. Fasten the lid and shake the jar very gently to distribute the sugar.
Set aside on the kitchen worksurface or in a cupboard for at least 6 weeks before eating. It should be even better after 2–3 months, by which time the fruit will be even softer, and boozier. The rumtopf will smell sweet and alcoholic.
Once opened, store in the fridge and consume within 2 weeks.
Fermented
Fermented by Charlotte Pike, published by Kyle Books. RRP $54.99. Photography by Tara Fisher
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.