My great, good friend Lesley first introduced me to this delightful concoction. After I got good and hooked, she taught me how to do it for myself. "It's dead easy," she would say, and she was right. As per previous posts, you will already know that I am somewhat challenged in the kitchen department, and so it is no surprise that I need the "dead easy" type of recipes to follow. This one meets the requirements, it is delicious, and a big favourite with my family and assorted visitors.
For those who want the official rules, amounts and procedures, you can follow this on the web: Rumtoff
For those who want to wing it, look at these pictures and try not to drool over the keyboard.
First, it's helpful to have a cherry pitter on hand. This saves you time, but not a mess. I dug out my vinyl apron for this project and when I was done, it, my hands, and my FACE were spattered with deep red cherry juice. (Let's not talk about the counter tops and cabinets.)
When I first began making Rumtoff (Rum Pot), I strictly adhered to the official recipe. Now, I only use cherries, as I don't like mushy, discoloured fruits and cherries always hold up deliciously. This year, I splurged and added blueberries. Sugar. Rum. What's not to like.
PLEASE READ CAREFULLY
This heavenly ambrosia takes desserts to an all new "high". Use with caution, and keep out of reach of children. If you have teenage boys at home, don't say I didn't warn you.