Rum Roasted Fruit

As I was digging around in the freezer last night for dinner ideas, I ran into a bottle of Sailor Jerry Spiced Rum left over from the vegan eggnog we made during the holidays. It got me thinking about other ways to use the rum. Drinking it would be fun, but realistically as a busy, working mom, it probably won’t happen until the next holiday season, and that’s way too long to be taking up valuable space in the freezer.

I decided to use the spiced rum to make a marinade for roasting fruit. The only fruit I had in the house were apples and fresh cranberries (frozen from when I hoarded them over the holidays). I was bummed I didn’t have any pears which would have also been amazing in this recipe, but will definitely look forward to trying pears as well as peaches and berries when they come into season.

The key to roasting fruit is to first cover it and let it get all bubbly and soft, then uncover and caramelize it under high heat. You want the fruit to be soft but also slightly browned on the edges for the best flavor! Serve it in small bowls topped with yogurt, coconut ice-cream, or homemade almond milk. Is your mouth watering yet?

- Veronica

Rum Roasted Apples & Cranberries

Serves 2

3 tablespoons Sailor Jerry Spiced Rum
2 tablespoons honey
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups chopped apples
1 cup fresh cranberries

Preheat oven to 400 degrees. In a medium bowl, whisk together the rum, honey, vanilla, cinnamon and nutmeg. Add the apples and cranberries and mix well to coat. Pour the mixture into a pie plate and cover with foil. Bake on the center rack for 20 minutes or until fruit is soft and bubbly. Turn oven to 450 degrees. Uncover and bake for 5 to 10 more minutes until fruit is browned on the edges. Serve warm.

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