Exotic rum pot

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Cut the pineapple into quarters and remove the stalk. Cut the flesh from the skin and dice. Peel kiwis thinly, wash and dry carambola. Cut both into slices. Wash and halve the kumquats.

2. 2

   Mix the fruits with the candy and put in a cool place overnight. Put the fruits in a large glass and pour the rum over them so that they are completely covered. Cover and store in a cool, dark place for about 4 weeks. Shelf life approx. 12 months. Vanilla ice cream tastes great with it

3. 3

   Per 100 g approx. 1090 kJ/ 260 kcal