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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 12×8-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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