Enjoying a mug of hot buttered rum is one of those long-standing holiday traditions. It recalls scenes of sitting by a fireplace watching the fire crackle red and blue as the snowflakes gently fall outside.
Maybe this is why hot buttered rum recipes are so popular around holiday time. It’s a nice drink to have with friends and family.
While serving traditional hot buttered rum is always a welcome idea, you might consider doing something a bit different this year. How about making your guests a nice little side dish of Hot Buttered Rum Fruit?
Fruit goes well with any meal and the rum and apple cider give it a spicy twist. I think you’ll be pleased with the reactions you’ll get when they taste this delicious holiday fruit dish.
Hot Buttered Rum Fruit
- 1 20 oz can pineapple chunks, drained
- 1 15-1/4 oz can peach halves, drained and halved
- 1 15 oz can pear halves, drained and halved
- ¼ cup sweetened dried cranberries
- 1/3 cup firmly packed brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon nutmeg
- ½ cup apple cider or juice
- 2 tablespoons margarine or butter
- ¼ cup rum
Directions
Preheat oven to 325 degrees.
Arrange fruit in an ungreased 12x8-inch baking dish.
In a medium saucepan, combine brown sugar, cornstarch, nutmeg and apple cider; mix well. Cook over medium heat until bubbly and thickened, stirring frequently.
Stir in margarine; cook until melted. Remove from heat; stir in rum. Pour over fruit.
Bake for 25 minutes or until hot and bubbly.
Makes 10 half-cup servings.
About The Author
Copyright 2004
Donna Monday
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