Sauteed Summer Fruit with Vanilla & Rum

This is a quick, aromatic way to turn odds and ends of summer fruit into a pulled-together dessert. Use whatever you have on hand — pineapple caramelizes beautifully, as do peaches and nectarines. And don’t forget about banana — your breakfast cereal can make the sacrifice for this! I had a handful of the season’s first cherries, as well as a pint of blueberries, so that’s what I used… Adjust quantities as needed. These proportions serve about 4 people.

Photo by Tufgrlz B.
Adapted from wineskinny.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Adapted from wineskinny.com

Ingredients

  • 3

    cups fresh fruit

  • 1

    tablespoon unsalted butter

  • 1/2

    vanilla bean, split lengthwise

  • 1

    tablespoon sugar

  • 1/4

    cup dark rum

  • vanilla ice cream

Directions

In a medium saute pan, melt butter over medium-high heat. Add split vanilla bean and saute quickly, 20-30 seconds. Add fruit, beginning with the firmest — save things like berries and cherries until last — and saute. After a minute or two, sprinkle the sugar over all and continue to saute a couple of minutes more. Depending on your choice of fruit, you may get some golden caramelized edges, which are delicious. Carefully add rum and cook a minute or two more. Serve over vanilla ice cream and alongside a glass of lightly-chilled Tawny Port!

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