Looking for fermented fruit compote recipe

[Sandra Bolender]

Does anyone know of a recipe for mixing fresh fruit with sugar and
letting it set for about 2 weeks, then adding a different kind of fruit
and more sugar, etc. It ferments and you use it from ice cream topping
of just as is. I forgot the name. Please e-mail or respond on usenet.
I'm really new at this internet thing so bear with me. I think this is a
great way of sharing recipes. las...@harbornet.com Thanks!!

[Jerry and Madeline Moyer]

Could you be thinking of Rumtopf?? In Bavaria you would use a crock (a
rumtopf!) and add the seasonal fruits and some sugar and your alcohol. By
Christmas you had a wonderful fruit compote to use on top of ice cream
or cakes or as is!! Every month you just layer the fruit of the season,
such as the berries, peaches...on top of the last batch.

[PENMART]

In article <31FFF2...@concentric.net>, Jerry and Madeline Moyer
<jmo...@concentric.net> writes:

No need to add any alcohol to this, as this concoction will certainly make
it's own, and the alcohol you add will probably kill the natural yeast.
Each month the supply of fruit will fully ferment to an alcohol level high
enough to kill the yeast, about 10%. Then, when you add the next batch of
fruit, the process will start all over again. Yeast occurs naturally on
the skin of most fruits, but to be sure, add a few grapes with each new
addition. That whitish blush you see on the skins of grapes is yeast, so
do not wash the fruit any more then a quick rinse.

Sheldon ( and no fair sipping a sneak, hic! )