Rum Raisins Gelato With Rum Sauce Food

RUM & RAISINS GELATO WITH RUM SAUCE

Steps:

• Gelato
• Soak 1/2 cup raisins in 1/2 cup rum. Meanwhile, in a large bowl, with an electric mixer, beat the 2 cups heavy cream on medium speed until soft peaks form.
• Add the can of cold condensed milk and beat on high speed until firm peaks form. Fold in the rum with raisins and 1 teaspoon vanilla extract.
• Scrape into an airtight freezer container or a large loaf tin covered with cling wrap and freeze.
• Rum Sauce
• Heat 2 tbsp butter, s1/4 cup brown sugar, and 1/2 cup spiced rum in a small saucepan over medium-low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly.
• Remove from the heat and drizzle over scooped gelato.

RUM-RAISIN BREAD PUDDING WITH SPICED RUM SAUCE

Steps:

• Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using.
• Butter 13x9x2-inch glass baking dish.
• Whisk eggs in large bowl to blend.
• Add milk, sugar, cream,vanilla, cinnamon and nutmeg; whisk to blend well.
• Stir in bread and raisins.
• Pour mixture into prepared baking dish.
• Cover and refrigerate 2 hours.
• Preheat oven to 350°F.
• Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes.
• Cool slightly (pudding will fall).
• Serve warm with Spiced Rum Sauce.
• --------SPICEDRUM SAUCE --------.
• Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
• Add cream, rum, and cinnamon and bring to simmer.
• Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
• Serve warm.
• (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving).
• Makes 1 1/2 cups.

BOURBON (OR RUM) RAISINS

Steps:

• Find a mason jar or other glass container with a tight-fitting lid.
• Place the raisins in the jar.
• Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
• Give them a shake and close up the jar.
• Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
• Voila!
• For bourbon or dark rum, I suggest dark raisins.
• For white rum, I suggest golden raisins.