Best Recipes: Hot Buttered Rum Fruit

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6504 - Best Recipes: Hot Buttered Rum Fruit

Best Recipes: Hot Buttered Rum Fruit

by: Donna Monday

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
? cup sweetened dried cranberries
1/3 cup firmly packed brown sugar
1 tablespoon cornstarch
? teaspoon nutmeg
? cup apple cider or juice
2 tablespoons margarine or butter
? 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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This article was posted on December 18, 2004

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