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Rum pot

Recipe from: 9/27/1990 12:00:00 AM
Ingredients 3
Servings 0


  • apricots and peaches, stoned and sliced
  • sugar
  • rum or peach brandy


Layer equal quantities of fruit and sugar in an earthenware jar. Cover with brandy or rum, seal and leave for at least 3 months. Use the liquid as liqueur, and the fruit for dessert with ice cream, for brandy or fruit cocktail tart, fruit roll or as a special dessert - halve a melon and remove the seeds, fill with fruit and syrup from the rum pot.

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