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Epicurious
Bon Appétit

Apricots in Rum-Raisin Sauce

By Lucy Metcalf

4.4

(2)

Also good with pound cake or waffles.

Recipe information

  • Yield

    Serves 4

Ingredients

2 15- to 16-ounce cans whole apricots in heavy syrup, drained well, halved, pitted, syrup reserved
3 tablespoons golden raisins
2 tablespoons dark rum
1/2 teaspoon ground cinnamon
3 tablespoons honey
Vanilla ice cream

Preparation

  1. Boil apricot syrup in heavy small saucepan until reduced to 2/3 cup, about 15 minutes. Mix in 3 tablespoons raisins, 2 tablespoons rum and 1/2 teaspoon ground cinnamon. Reduce heat to medium-low and simmer 1 minute. Transfer to medium bowl and mix in 3 tablespoons honey. Refrigerate sauce until cold, at least 1 hour. Mix in apricots. (Rum-raisin sauce can be prepared 1 day ahead. Cover and keep refrigerated.) Scoop ice cream into bowls; top with apricots and sauce.

TagsFruit DessertDessertSauceRumAlcoholBeveragesRaisinDried FruitFruitGluten FreeNut FreeQuickEasyBon Appétit
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