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Rum Pot Recipe
|Canned sliced peaches||16 Ounce, drained (1 Can)|
|Canned pineapple chunks||13 1⁄2 Ounce, drained (1 Can)|
|Sugar||2 Cup (32 tbs)|
|Golden rum||1 Cup (16 tbs)|
|Canned sliced pears||16 Ounce, drained (1 Can)|
|Canned apricot halves||11 Ounce, drained (1 Can)|
|Frozen raspberries||10 Ounce, thawed (1 Package)|
Serving size: Complete recipe
Calories 3120 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.3%
Saturated Fat 0.01 g0.07%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 78.3 mg3.3%
Total Carbohydrates 677 g225.5%
Dietary Fiber 36.6 g146.5%
Sugars 603.4 g
Protein 6 g12.2%
Vitamin A 32.6% Vitamin C 53.9%
Calcium 16.6% Iron 76.3%
*Based on a 2000 Calorie diet
Add 2 cups sugar and the rum.
Cover container loosely.
Let stand at room temperature 2 weeks, stirring several times to dissolve sugar.
After 2 weeks, add pears, apricots and remaining 2 cups sugar.
Let stand at room temperature 2 weeks longer, stirring several times to dissolve sugar.
After 2 weeks, stir in raspberries.
Use as a topping for ice cream, cake or pudding.
The rum pot will keep for several weeks if stored in refrigerator.
For best flavor, serve at room temperature.