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Sauteed Summer Fruit with Vanilla & Rum

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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.

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Sauteed Summer Fruit with Vanilla & Rum 1 Picture

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

Details

Adapted from wineskinny.com

Preparation

Step 1

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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