Recipe: Rumtopf

1 can (20 ounces) pineapple chunks, drained
1/2 cup dried Calamyrna figs, quartered
1 can (11 ounces) mandarin oranges, drained
1 cup diced fresh or frozen peaches
1 medium pear, cored, peeled and chopped
1/2 cup sliced fresh or frozen strawberries
1 cup pitted, dark, sweet cherries, drained
1/2 cup fresh or frozen blueberries
2 3-inch cinnamon sticks
1 teaspoon grated orange peel
1/2 tsp whole cloves
1 1/2 cups dark rum
1 cup granulated sugar

Combine all ingredients in a glass jar. Place lid on jar and shake to blend.
Shaking jar daily, store in refrigerator one week before giving to allow
flavors to blend. Serve over ice cream or cake. Store in airtight container
in refrigerator.
Yield: about 7 cups of topping.

Rumtopf is a combination of fresh, canned, and frozen fruits marinated in a
rum syrup.