Summer Fruit Recipe

If you have recently walked down your garden, you are probably wondering what to do with all the fruit hanging off the trees. If you live in England the problem may be all the fruit the wife keeps buying from ASDA or Tesco.

I phoned Mrs Sensible and she suggested I turn it into jam. Obviously I instantly dismissed her sensible idea and decided to turn it into a Rumtopf, or to be more precise a Grappatopf.

First you either have to pick the fruit from the garden or pinch the stuff the wife has bought.

Only use soft fruit ie strawberries, plums. Apples, pears etc don’t absorb the alcohol very well.

Englishman in Italy

No they are not cherry tomatoes, they are little plums

Wash and cut the fruit into bite size pieces, if they have stones take them out. I left the stones in the little plums, because if I had removed the stones there would be nothing left.

Preserve it in alcohol

Try to make sure the fruit is relatively dry or the water dilutes the alcohol and we wouldn’t want that would we. Add the fruit to your jar.

Englishman in Italy Rumtopf

My little jar

When the fruit is in the jar add sugar. The ratio of fruit to sugar is 1 kilo of fruit and half a kilo of sugar.

Add a suitable spirit to completely cover the fruit and sugar. The Germans use rum, but it makes the mixture a dirty brown colour. I prefer a nice rosy red colour so I use either grappa, gin or bacardi,

12 year old grappa 

Keep layering fruit, sugar and grappa until the jar is full. This can be done over several months, personally I prefer to do it all at once for example when Mrs Sensible is unlikely to catch me or when she is in Sicily.

The fruit, sugar and alcohol create an incredible liqueur and the fruit is wonderful with ice cream or on its own. Each mouthful is an explosion of fruit and alcohol.

It takes about four months before it is ready, I normally check it every couple of weeks, give it a little stir and taste it, adding a bit more grappa if it has evaporated Hic!

VERY IMPORTANT

To avoid any chance of discovery.

1) Thoroughly clean the kitchen.

2) Dispose of the empty spirit bottles.

3) Find a suitable cool dark place to hide the Grappatopf. I chose the cellar because in 13 years I think Mr Sensible has only ventured down there once.

Englishman in italy

Remember to hide it

At the moment I have lots of skinned lemons in the fridge, because I have made some Limoncello and all the lemons are good for is squeezing and adding to gin and tonic.

If you are going to make a gin and tonic, do it right

There is a nice recipe for limocello lollies Here

If you have any other ideas how to use the peaches, plums figs etc please let me know…. as long as it isn’t jam.

Pecora Nera’s Homemade Limoncello Lollies

Pecora Nera’s Homemade Limoncello Lollies

This afternoon I was at a loose end, I checked the cupboards and there wasn’t any chocolate or crisps in sight, I checked my E-mail, Facebook, Whatsapp and then checked them again. A second trip around the kitchen didn’t reveal any biscuits or any hidden food that I could binge on…… but I did find these.

1

Five lolly moulds, not six just five.

They had been sitting at the back of the cupboard since last September, Mrs Sensible bought them because they were on special offer and because I had pestered her for some lolly moulds. I was suddenly hit with a cunning plan, which is much better than being hit with one of Mrs Sensible’s wooden spoons. 

Maybe, just maybe I could make five (not six) limoncello lollies. I understand limoncello and especially my limoncello won’t freeze because of the alcohol content.  I did a quick search on the internet and discovered if I add a simple syrup to the mixture the alcohol will freeze. I checked my watch to make sure I had enough time to make a mess and tidy it up before Mrs S got back and then I set to work.

My recipe goes something like this.

Remove one bottle of limoncello from the freezer.

3

mmmmm limoncello

Clean the ice lolly moulds and…

4

I wonder who has the sixth mould?

Fill three of the moulds with water, one with limoncello and one with sugar.

5

Moneta pans are pretty good…. they are really difficult to burn

To make the simple syrup mix pour the water and sugar into the pan and stir it until the sugar has dissolved. Taddda!!!

When it has cooled down a little, add the limoncello and give it a good stir.

6

Pan of pee limoncello

Pour the limoncello mixture into the lolly moulds.

7

In it goes

Replace the lids or put lolly sticks in and hide at the very back of the freezer. This is very important, because when Mrs S finds them, I can say “oh them! I made them ages ago and how has your day been?” Thereby deflecting the question and quickly changing the subject,

2016-04-20 15.57.18

Sealed and ready for the freezer

The other important thing to remember is to wash the pan and wooden spoon, wipe down the sides and in this way nobody knows you have been getting into mischief.

How do they taste?

Fantastic, so good I forgot to take a picture of the finished lolly. I knew you would be disappointed so I went and fetched lolly number two. I took a quick picture of lolly number 2 and sat in the sunshine licking the lolly and admiring my creation.

2016-04-21 11.14.27

If you still think it is out of focus, I can get another

When I opened the photo on my computer it was ever so slightly out of focus. So I fetched lolly number 3.

I took my time and tried to take a nice photo of lolly number three, the taste appeared to be slightly more lemony than lolly number 1 or 2, I decided to try lolly number 4 and then I went and had a little lie down.