Post by mantella on Sept 20, 2009 1:17:28 GMT -5
I read about crocked fruit and started doing some research here is the best info I found and I will add more as I find it. If anyone has done this I would love to hear about it.
A “Crocked” pot by any other name is still spirited fruit.
Call it Brandied Fruit, Vintage Cup, Rum Pot (from the German Rumtoph), Fruit Mélange or Friendship Cup, it is still the flavorful blend of fruit and liquors that mellows with each addition of both with the passage of time.
The idea is to start with the fruit in season. Add sugar according to a given proportion, and enough brandy, rum, bourbon or other whiskey to come just above the fruit.
This mixture is allowed to stand about three months, after which it is ready to serve as a spice-scented fruit compote, sauce for ice cream or plain cake, or a relish for ham, pork or poultry.
The mixture may be used after one week. But it develops better flavor with longer storage.
May be Kept filled.
As the pot empties, more fruits in season, canned fruits or dried fruits may be added to continue the process for years, if desired, adding the fruits that are in season, according to choice or taste.
Once started, the process may be continued indefinitely.
The fruit will produce its own liquor along with that added as a starter. The finished product may be packaged in hot, clean jars and sealed for longer storage.
With Crocked Fruits the recipe which follows is called, a dessert is always on tap. Any fine glazed crock or jar with a top, a covered glass container, such as a large apothecary jar, or the glass cheese keeper with cover may be used for holding the mixed fruit blend.
The container ought to be something rather generous in size. A variety of uses will be found for the potted fruit.
Besides, with a large enough quantity, there will also be sufficient supply to give starters to friends who will be sure to ask for some, or to use as a gift from the kitchen when the need rises.
www.ridemonkey.com/forums/showthread.php?t=164161
Here is a recipe from a different site
CROCKED FRUITS Ingredients
At a glance
Course/Dish
Crock-pot Recipes1 c. brandy (or 1/2 c. rum & 1/2 c. brandy or bourbon) 1 c. sugar 1 can peaches, sliced (maraschino cherries, pineapple chunks or other fruit may be substituted)
Methods/steps
Place all ingredients in a glass or plastic container with a loose-fitting lid and allow to \"work\" at room temperature for 2 weeks (a tight lid may cause an explosion!) To stop process, simply refrigerate. To continue the fruit crock, every 2 weeks add 1 cup sugar and 1 cup fruit. Can be used over ice cream, crepes or even waffles. Makes a nice side dish (warmed) for any pork dish. The juice can be used as a basting sauce for baked ham, with the fruit added later as a hot garnish. A little over a cup will provide a starter for a friend.
www.kitchencookingrecipes.com/recipes/crocked-fruits.html
A “Crocked” pot by any other name is still spirited fruit.
Call it Brandied Fruit, Vintage Cup, Rum Pot (from the German Rumtoph), Fruit Mélange or Friendship Cup, it is still the flavorful blend of fruit and liquors that mellows with each addition of both with the passage of time.
The idea is to start with the fruit in season. Add sugar according to a given proportion, and enough brandy, rum, bourbon or other whiskey to come just above the fruit.
This mixture is allowed to stand about three months, after which it is ready to serve as a spice-scented fruit compote, sauce for ice cream or plain cake, or a relish for ham, pork or poultry.
The mixture may be used after one week. But it develops better flavor with longer storage.
May be Kept filled.
As the pot empties, more fruits in season, canned fruits or dried fruits may be added to continue the process for years, if desired, adding the fruits that are in season, according to choice or taste.
Once started, the process may be continued indefinitely.
The fruit will produce its own liquor along with that added as a starter. The finished product may be packaged in hot, clean jars and sealed for longer storage.
With Crocked Fruits the recipe which follows is called, a dessert is always on tap. Any fine glazed crock or jar with a top, a covered glass container, such as a large apothecary jar, or the glass cheese keeper with cover may be used for holding the mixed fruit blend.
The container ought to be something rather generous in size. A variety of uses will be found for the potted fruit.
Besides, with a large enough quantity, there will also be sufficient supply to give starters to friends who will be sure to ask for some, or to use as a gift from the kitchen when the need rises.
www.ridemonkey.com/forums/showthread.php?t=164161
Here is a recipe from a different site
CROCKED FRUITS Ingredients
At a glance
Course/Dish
Crock-pot Recipes1 c. brandy (or 1/2 c. rum & 1/2 c. brandy or bourbon) 1 c. sugar 1 can peaches, sliced (maraschino cherries, pineapple chunks or other fruit may be substituted)
Methods/steps
Place all ingredients in a glass or plastic container with a loose-fitting lid and allow to \"work\" at room temperature for 2 weeks (a tight lid may cause an explosion!) To stop process, simply refrigerate. To continue the fruit crock, every 2 weeks add 1 cup sugar and 1 cup fruit. Can be used over ice cream, crepes or even waffles. Makes a nice side dish (warmed) for any pork dish. The juice can be used as a basting sauce for baked ham, with the fruit added later as a hot garnish. A little over a cup will provide a starter for a friend.
www.kitchencookingrecipes.com/recipes/crocked-fruits.html
