Prep 5 mins
Cook 5 mins
I found this in a label of McCormick Apricot Jam and it looked so good, so I posted it.
- 1 cup apricot jam
- 1⁄2 cup water
- 1 tablespoon rum
- 2 mangoes, peeled, halved and thinly sliced
- 4 kiwi fruits, peeled and sliced
- 1 lb cake, sliced
- 1 cup whipped cream
- In a medium saucepan, mix the apricot jam with the water, rum and fruit.Bring to a boil over medium heat. Boil until sauce is thickened and syrupy, about 5 minutes. Cool slightly.
- To serve: place a slice or two of pound cake in serving plate, top with some fruit and syrup. Garnish with a dollop of whipped cream.
This was sooo good. My whole dinner party enjoyed it - even those who were never keen on mango or kiwi. My sauce never really thickened while I was cooking it, but it did when I set it aside to cool. This was really quick to throw together after a meal. Thanks! Made for ZWT5 Family Picks.
What can I say? This was excellent! I used Cream Cheese Pound Cake for the cake, which was scrumptious! I always have trouble using fresh mango, as the meat always comes out in chunks, so I go the jarred mango. I do wish I had used another kiwi fruit for a little more balance. Otherwise, followed the instructions to a T. Used the good Gold rum. Will fix this again. Thnx for posting, Mami Janine. Made for ZWT5 for RRR.
Delicious! Today's 90+ degree weather, outdoor BBQ was the perfect setting for this combination of homemade poundcake, fresh fruits & a sweet, citrusy sauce. I left off the whipped cream only because by the end of the day I was too tired to drag out the mixer to whip it, but the dessert's ultimate success did not depend on it at all. I used our favorite Karen's Sour Cream Pound Cake recipe & Malibu Passion Fruit flavored Rum. Thanks for sharing, Mami! :) Made for ZWT 5 - Ali Baba's Babes.