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Fruit in rum

Recipe from: 1/6/2000 12:00:00 AM
Ingredients 7
Servings 0


  • 750
    rum, brandy or whisky
  • white sugar
  • apricots and peaches, sliced
  • glacé cherries, rinsed
  • white and black grapes, rinsed and lightly pricked with a needle
  • fresh pineapples, peeled and chopped into triangles
  • strawberries and other berries


Place a layer of one type of fruit in the base of a sterilised glass jar. Sprinkle about 30 ml (2 T) sugar over the fruit and cover with liquor. Repeat with a layer of a different fruit, sugar and liquor. Repeat layers until jar is full. Sprinkle with sugar and make sure fruit is covered with liquor. Store in a cool place for at least 1 month for flavours to develop. VARIATIONS Add a few strips of lemon peel for a delicious, citrus tang; or 1 or 2 sticks of cinnamon and a few whole allspice for a spicy flavour; or a vanilla pod or even a piece of fresh, peeled ginger.


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