Rum Soaked Fruit Sundaes

 

Heyyy Folks ,Rum-soaked fruit is a staple of so many desserts from Jamaica, my homeland—from pineapple cake to rum cake to spiced bun. Typically the fruits used are dried, and the soaking process long, but ripe, in-season berries only need a few minutes to mingle with booze and sugar before they become something dazzling: a syrupy topping for a not-so-typical summer sundae that allows me to escape to the tropics, even for a few moments. You can also serve this boozy no-cook sauce on top of cornmeal pancakes or French toast, alongside hot buttered biscuits, or over slices of pound cake. Or add a teaspoon to sparkling wine for an easy brunch cocktail. —

INGREDIENTS:

BERRIES 

1 lb. strawberries, hulled, quartered 

12 oz. raspberries

 ⅓ cup raw sugar 

¼ cup spiced rum, 

orange liqueur, or fresh orange juice 

Kosher salt 

COCONUT CRUNCH 

1 cup unsweetened coconut flakes 

½ cup sliced almonds 

1 Tbsp. pure maple syrup 

Kosher salt 

ASSEMBLY 

2 pints dairy vanilla ice cream 

 dairy whipped cream (for serving)

DIRECTIONS:

BERRIES 

Step 1 

Toss strawberries, raspberries, raw sugar, rum, and a pinch of salt in a medium bowl, mashing some of the berries with a spoon. 

Let sit until fruit is partially softened, about 10 minutes.

 COCONUT CRUNCH 

Step 2 

Preheat oven to 325°. 

Toss coconut flakes, almonds, maple syrup, and a pinch of salt on a small rimmed baking sheet to combine. 

Toast, stirring once or twice, until golden brown and crisp, 8–10 minutes. 

Let cool, stirring every minute or so to prevent sticking, 5 minutes. 

 ASSEMBLY 

Step 3 

Scoop ice cream into small bowls. 

Top with berries, followed by whipped cream and coconut crunch. 

 WATCH 

 Perfect Cocktail to Keep You Warm in Those Black Friday Lines.

ENJOY!