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Rum Fruit Sauce

chef.jackson's picture
Ingredients
  Apricot preserves 1⁄2 Cup (8 tbs)
  Mixed candied fruit 1⁄2 Cup (8 tbs), diced
  Light corn syrup 1⁄4 Cup (4 tbs)
  Rum 1⁄4 Cup (4 tbs), divided
Directions

Combine all ingredients except 2 tablespoons rum in a small saucepan.
Stir over low heat until mixture is hot.
Rapidly heat remaining 2 tablespoons rum in a small saucepan to produce fumes (do not boil).
Ignite; pour over rum fruit mixture.
Stir until flames die down.
Serve immediately.

Recipe Summary

Cuisine: 
American
Servings: 
1

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