Fruits Afire
Yield
8 servingsPrep
30 minCook
15 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pears
canned |
|
| 1 | pound |
apricots
whole, canned |
|
| 1 | pound |
cherries
bing, canned |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | each |
cinnamon sticks
|
*
|
| ½ | cup |
apricot preserves (jam)
|
*
|
| 6 | tablespoons |
rum
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pears
canned |
|
| 453.6 | g |
apricots
whole, canned |
|
| 453.6 | g |
cherries
bing, canned |
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 118 | ml |
apricot preserves (jam)
|
*
|
| 9E+1 | ml |
rum
|
|
Directions
Drain pears, aprictos and cherries, reserving syrup.
Combine syrups in a saucepan with lemon juice, cinnamon stick, apricot preserves and 2 tablespoons of the rum.
Bring to a boil and cook until reduced by half.
Remove cinnamon stick and pour over fruits.
Refrigerate until about 30 minutes before serving.
Place fruit and syrup in an oven proof casserole.
Cover casserole and heat in a 350℉ (180℃) F oven just until fruit is hot, about 5 minutes.
Warm remaining 4 tablespoons rum. At the table, ignite the rum and pour flaming over the fruit.
Serve when flames have died out.
