This aromatic rum features fruity depth and a spicy bite. Served straight up, on the rocks, or splashed in Coca-Cola, it's a showstopper and a definite walk off the beaten path compared to a pint or a glass of chardonnay. I recommend doubling and tripling the batches if you plan to give it as gifts.
- 2 large apples, washed, cored, and cut into chunks
- 2 large pears, washed, cored, and cut into chunks
- 4 plums, washed, pitted, and cut into chunks
- 10 black peppercorns
- 10 whole cloves
- 5 cinnamon sticks
- 1 l light or golden rum
- If you have a large jar with a tight-fitting lid, combine the apples, pears, plums, peppercorns, cloves, cinnamon sticks, and rum in that. If not, combine all the ingredients in a very clean stockpot with a lid. Make sure that all the ingredients are covered with the spirits, as the alcohol is a preservative.
- Allow the ingredients to infuse for 2 weeks in the refrigerator. After 2 weeks, strain the mixture through a colander and discard the solids.
- Strain it again through a colander lined with cheesecloth to remove any fine sediment, and decant it into a clean glass jar. Store in a cool, dark place and use within 6 months, for peak flavour.
Makes 1 quart / 950 milliliters rum pot.
This recipe, and more great recipes from Noel, can be found in his new book The Irish Pantry: Traditional Breads, Preserves and Goodies to Feed the Ones You Love by Noel McMeel with Lynn Marie Hulsman.