The snow is falling, and thus. it’s time to jump ship and head to the tropics. Relax on a beach, remove all responsibility from your mind’s eye, and soak up the sun. Sound too good to be true? Probably. Get the next best thing with an adequate diet of all things rum. Today, we specifically mean rum desserts. Take your pick from these quality sweets.
Butterscotch Bananas With Vanilla Ice Cream
recipe via: Real Simple
1/2 cup pecans
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup dark brown sugar
1/4teaspoon ground cinnamon
6 bananas, peeled and sliced on the diagonal
1/4 cup dark rum
2 pints vanilla ice cream
Heat oven to 375° F.
Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 5 to 6 minutes; roughly chop. Melt the butter in a large skillet over medium-high heat. Add the sugar and cinnamon and cook, whisking occasionally, until smooth, 4 to 5 minutes. Gently stir in the bananas. Remove from heat and add the rum. Using a match, carefully ignite the mixture and wait until the flame goes out. Stir in the pecans. Serve the bananas and sauce over the ice cream. Serves 8.
Rum Raisin Ice Cream
recipe via: Saveur
1 cup raisins
1 cup dark rum
3⁄4 cup sugar
6 egg yolks
2 cups milk
2 cups heavy cream
1 tbsp. vanilla extract
Ice Cream Maker
Place raisins and rum in a small bowl, cover with plastic wrap, and let sit overnight. Drain, reserving 2 tbsp. rum, and set raisins and rum aside.
Place sugar and yolks in a 4-qt. saucepan, and whisk until pale yellow and lightened slightly, about 2 minutes. Add milk, and stir until smooth. Place over medium heat, and cook, stirring often, until mixture thickens and coats the back of a spoon, about 10 minutes. Pour through a fine strainer into a large bowl. Whisk in drained raisins along with reserved rum, cream, and vanilla; cover custard with plastic wrap, pressing it against the surface of the custard, and refrigerate until chilled.
Pour custard into an ice cream maker, and process according to manufacturer’s instructions until churned and thick. Transfer to an airtight container, and seal. Freeze until set before serving, at least 4 hours. Makes 1 1/2 quarts.
Broiled Apples
recipe via: Real Simple
6 sweet, firm apples, such as Rome Beauties or Empires, peeled, cored, and cut into 8 to 10 wedges
1/3 cup fresh lemon juice
4 tablespoons butter, melted
3/4 cup sugar
1/3 cup rum
2 pints vanilla ice cream
Turn on broiler. Toss the apples with the lemon juice, butter, and all but 2 tablespoons of the sugar. (Can be made to this point up to 1 day ahead. Store in a resealable plastic bag and refrigerate.) Arrange on a baking sheet in a single layer.
Broil the apples about 8 inches from the heat for 8 to 10 minutes or until tender. Sprinkle with the remaining 2 tablespoons of sugar and broil until melted.
Meanwhile, heat the rum in a small saucepan over low heat.
Serve the apples warm with vanilla ice cream. Drizzle with the warm rum. Serves 8 with leftovers.
