I'd like to make the Rumtopf and a few other recipes from the NYT's "Spiking Summer Fruit in Order to Preserve It" article that ran a couple weeks ago (http://www.nytimes.com...). I just bought the fruit today so it's not quite ripe - can I make it now or should I wait until the peaches and plums are a little softer? Any other suggestions for a boozy-fruit first-timer?
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.