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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This dessert is just as much fun to serve as it is to eat. Ingredients:
1 lb canned pear |
1 lb canned whole apricot |
1 lb canned bing cherry |
2 tablespoons lemon juice |
1 cinnamon stick |
1/2 cup apricot preserves |
6 tablespoons rum |
Directions:
1. Drain pears, aprictos and cherries, reserving syrup.
2. Combine syrups in a saucepan with lemon juice, cinnamon stick, apricot preserves and 2 tablespoons of the rum.
3. Bring to a boil and cook until reduced by half.
4. Remove cinnamon stick and pour syrup over fruits.
5. Refrigerate until about 30 minutes before serving.
6. Place fruit and syrup in an oven proof casserole.
7. Cover casserole and heat in a 350 degrees Fahrenheit oven just until fruit is hot, about 5 minutes.
8. Warm remaining 4 tablespoons rum.
9. At the table, ignite the rum and pour flaming over the fruit.
10. Serve when flames have died out.
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