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Sautéed Apricots and Cranberries with Lime, Rum and Cream

Serves 4 Servings


  • 1/2 cup butter
  • 1/3 cup dark rum
  • 2 tablespoon lime juice
  • 1/3 cup brown sugar
  • 1/3 cup cranberries
  • 12 cup apricots
  • 1/2 cup heavy cream


Baking Directions:

In a large sauté pan, melt the butter over low heat and add the rum, lime juice, brown sugar and cranberries.

Cook until the sugar is dissolved.

Add the apricots and coat with the sauce.

Simmer until the sauce has thickened slightly, about five minutes.

Spoon the apricots into dessert bowls or glasses.

Drizzle with the sauce and then with the cream.

Serve immediately.