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Rumtopf dilemma
Sun 19-Feb-12
2:02 pm
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Terrier
York

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I'm at a stuck point with my fruit pulp from my rumtopf, I've simmered it up with a few chopped cooking apples and am now at the point of whether to mouli it then add sugar.

 I'm thinking of making it into a alcoholic fruit sauce rather than a jam, as most of the fruit is/was very low pectin stuff (apricots, pears, strawberries, cherries) and it's also quite strongly alcohol tasting.

As it's original purpose was a topping for ice creams and such, then as a thich fruit sauce, it could be a winner, as  jam I think it might be too strong.

Rushing off to shops now, will decide when I get back

Sun 19-Feb-12
2:38 pm
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brightspark
Wilts

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Sounds yum, Jan, can you send some over the ether - just what I need, some fruity business! All my favourite fruits, too. ok

Oh, yes, a fruit sauce - excellent idea. welldone

brightsparklystuff

"Work for a cause, not for applause
Live life to express, not to impress
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Just make your absence felt"
Sun 19-Feb-12
5:33 pm
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Xahha
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Alcoholic fruity sauce sounds good to me. Might have a bit of a kick, the alcohol seems to get concentrated by the fruit I have found.

 Are we having fun yet? I am!

Sun 19-Feb-12
8:36 pm
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Terrier
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5 bottles of Rumtopf fruit coulis later.....smelled lovely, tastes divine - shame about the colour which is a bit brown. I added some tinned blackberries before mouli-ing (?) to try and give it a better colour, and it has helped.

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