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Prep 10 mins
Cook 5 mins
A wonderful dessert for a cool summer night. This comes from Wegmans (north East grocery chain) magazine; "Menu" I'm posting this for the 2005 strawberry recipe swap, and because it's delicious!
- Scoop 1/4 cup ice cream into 6 waffle bowls; set in freezer.
- Combine rum and sugar in large skillet. Cook on MEDIUM-HIGH, stirring, 30 seconds-1 minute until sugar dissolves. Add berries; heat gently 1-2 minutes to warm through.
- Serve: Spoon berry sauce over ice cream in bowls.
- Use caution as Rum may flare.
This is so simple to make, takes so little time to make and is SO delicious, that I recommend it to everyone! I halved the quantity of the ingredients in the recipe, because only my Burmese cat and I were going to be dining at home tonight. He had just a small cat-size serve, and he ate it with considerable enthusiasm. He is a cat with let’s say broad culinary tastes: he eats all vegetables and even eats olives! I omitted the waffle bowls, because I’m not sure what they are, but I’m sure that they would give this dish even more flair in presentation. Instead, I simply put a scoop of ice cream into a serving bowl and spooned the berry sauce over the top. I used in total about 500g of mixed berries – strawberries, raspberries and blueberries – and heeded Bri22’s caution about the rum. It was good to have the reminder about the rum, because it was a while since I’d used rum in cooking. I also added some orange zest and about 2 teaspoons of orange juice when I combined the rum and the sugar, because I know that orange flavourings blend well with rum. As a result, I used slightly less rum. Delicious! And there’s ample left for Bilbo and me over the next few nights. I’m sure it will be equally delicious served cold. Thank you, Bri22, for a fabulous recipe!