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?
Thanks for signing up!
Connect with us to get more Food52!