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Hot Buttered Rum Fruit

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Hot Buttered Rum Fruit
  • Prep 15 min
  • Total 40 min
  • Ingredients 10
  • Servings 10
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Serve this tangy baked fruit dessert topped with rum, nutmeg and apple cider mixture – perfect to be served for brunch or dinner featuring baked ham.
Updated Dec 6, 2010

Ingredients

  • 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
  • 1/4 cup sweetened dried cranberries
  • 1/3 cup firmly packed brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon nutmeg
  • 1/2 cup apple cider or juice
  • 2 tablespoons margarine or butter
  • 1/4 cup rum

Steps

  • 1
    Heat oven to 325°F. Arrange fruit in ungreased 12x8-inch (2-quart) baking dish.
  • 2
    In 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.
  • 3
    Bake at 325°F. for 25 minutes or until hot and bubbly.

Tips from the Pillsbury Kitchens

  • tip 1
    Sweetened dried cranberries are sold in packages or from serve-yourself bins in the produce section of most supermarkets.
  • tip 2
    One-half teaspoon of rum extract plus enough water to equal 1/4 cup can be used in place of the rum.
  • tip 3
    This hot fruit salad is delicious served for brunch or as an accompaniment to dinner featuring baked ham.

Nutrition Information

130 Calories, 2g Total Fat, 1g Protein, 23g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
130
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
35mg
1%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
8%
Sugars
20g
Protein
1g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 1/2 Fruit; 1 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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