The mixture is then matured for several months until the fruit is very soft and completely saturated with rum.

[4][5][6] Traditionally, the pot is set up in a cool and dark place in spring, and different kinds of ripe fruit are added to it over the months as they come into season.

[7] The end product is fully preserved to be eaten in winter, after the Rumtopf has matured.

[8] Once immensely popular to be made at home, Rumtopf had somewhat fallen out of fashion by the 21st century because of the time and commitment needed to make the dessert.

[9] Rumtopf is one of the dishes the German television cook Clemens Wilmenrod helped to popularize .