Spiced Rum Sauce Food

HOT BUTTERED RUM SAUCE

Steps:

• Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly.
• Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. Store covered in refrigerator.

SPICED RUM SAUCE

Steps:

• 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.)

BREAD PUDDING WITH SPICED RUM SAUCE

Steps:

• Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; 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.

RUM SAUCE

Steps:

• Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.

GRILLED PINEAPPLE WITH SPICED RUM BUTTER SAUCE

Steps:

• Use a 2 quart sized heavy pot over medium heat.
• Melt butter and dark brown sugar.
• When the sugar is completely melted, add whipping cream, rum and cinnamon.
• Gently simmer until it's reduced and thickened. About 5 minutes or so.
• Remove from heat and serve warm.
• Recipe yields about 1 1/2 cups.
• Extra sauce can be refridgerated for up to 3 days.
• Cut the top and bottom of the pineapple.
• Slice the skin off and cut pineapple into wedges.
• Place on a preheated grill pan and grill about 5 minutes on each side. Pineapple should have grill marks and a bit tender from cooking it.
• Remove from grill and place on a platter.
• Place grilled pineapple spears on a plate.
• Add a scoop or two of vanilla ice cream.
• Drizzle with Spiced rum butter sauce.
• Enjoy!

20 EASY RUM DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a rum dessert in 30 minutes or less!

DRUNKEN CRANBERRY SAUCE

Steps:

• In a saucepan, combine the cranberries with the orange juice and brown sugar.
• Heat over medium heat, and cook, for about 10 minutes, or until cranberries have popped and the sauce has thickened.
• Pour in the rum, and stir, cooking until it has evaporated.
• Serve warm or cold as a side dish at the holiday table.

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.

SPICED RUM BURGERS

Steps:

• Chop up the spring onions.
• Blend the onions, lime juice, all spice, cayenne pepper, sugar, Worcestershire sauce and spiced rum together.
• Mix in the tomato puree, a pinch of salt and pepper.
• Beat the egg and mix that in too.
• Break apart the mince in a bowl, mix in the spice mix, cover and leave in the fridge for at least one hour (or more if you have the time).
• Form four patties with the mince.
• Cook for 4 minutes on each side over a grill.
• Serve into a hot bun with your favourite condiments once cooked through.

SPICED POUND CAKE WITH ORANGE RUM SAUCE

Steps:

• Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
• Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
• In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
• Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
• Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.