- 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
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.