- 236.59 ml apricot jam
- 118.29 ml water
- 14.79 ml rum
- 2 mangoes, peeled, halved and thinly sliced
- 4 kiwi fruits, peeled and sliced
- 453.59 g cake, sliced
- 236.59 ml whipped cream
Directions See How It's Made
- 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.