Type what you have

Ingredients

• ✓ rum
• pineapple
• brown sugar
• heavy cream

Instructions

1. 1 Place pineapple chunks into a blender; blend until very smooth. Transfer pineapple purée to a bowl. Stir in brown sugar and rum, then stir in heavy cream. Pour sherbet into a metal dish; freeze for about 3 hours.

By cristina757

Ingredients

• ✓ rum
• vanilla wafer
• coconut
• walnut
• sweetened condensed milk

Instructions

1. 1 Toss crushed wafers, 1 1/3 cups coconut, and walnuts together in a large bowl. Stir in condensed milk and rum; mix well. Cover and refrigerate for 4 hours.
2. 2 Place remaining 1 cup coconut in a bowl. Roll chilled dough into 1-inch balls, then roll each ball in coconut to coat. Store in a tightly covered container in the refrigerator.

By Carla Hoy

Ingredients

• ✓ rum
• sugar
• cornstarch
• butter
• milk

Instructions

1. 1 Mix sugar and cornstarch together in a bowl.
2. 2 Melt butter in a small saucepan over medium heat. Stir in sugar mixture. Pour in milk and cook, stirring frequently, until mixture begins to boil. Continue cooking, stirring constantly, until thick.
3. 3 Remove from heat and stir in rum. Serve warm.

By KDA949

Ingredients

• ✓ rum
• bittersweet chocolate
• cream
• butter
• chocolate cake crumbs
• chocolate sprinkle

Instructions

1. 1 Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
2. 2 In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
3. 3 Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.

By Michelle Chen

Ingredients

• ✓ rum
• mango
• heavy cream
• brown sugar
• corn syrup
• kosher salt

Instructions

1. 1 Combine mangoes, heavy cream, brown sugar, and corn syrup in a blender or the bowl of a food processor; blend on high for 30 seconds.
2. 2 Transfer mango mixture to an airtight container; stir in spiced rum and salt. Refrigerate, 8 hours to overnight.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Soup Loving Nicole

Ingredients

• ✓ rum
• vanilla wafer
• confectioners' sugar
• cocoa powder
• walnut
• corn syrup

Instructions

1. 1 Combine vanilla wafers, 1 cup confectioners' sugar, and cocoa powder in a bowl; stir in walnuts, rum, and corn syrup until well blended.
2. 2 Form dough into 2-inch balls; roll in confectioners' sugar. Store in a covered tin.

By Refugio L

Ingredients

• ✓ rum
• vanilla wafer
• confectioners' sugar
• cocoa powder
• walnut
• corn syrup

Instructions

1. 1 Stir crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts together in a large bowl. Blend in corn syrup and rum.
2. 2 Shape into 1 inch balls, and roll in additional confectioners' sugar.
3. 3 Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

By Donna

Ingredients

• ✓ rum
• pineapple
• brown sugar
• cinnamon
• ginger
• nutmeg
• clove

Instructions

1. 1 Peel and core whole pineapple, then slice into eight rings. Place pineapple rings in a shallow dish or resealable plastic bag. Mix together rum, brown sugar, cinnamon, ginger, nutmeg, and cloves in a small bowl. Pour marinade over pineapple. Cover and refrigerate 1 hour to overnight.
2. 2 Preheat the grill for high heat. Lightly oil the grate.
3. 3 Remove pineapple rings from the dish and reserve remaining marinade for serving.
4. 4 Grill pineapple rings until dry and char-marked, about 7 minutes on each side. Serve with remaining marinade.

By Michael Fischer

Ingredients

• ✓ rum
• water
• sugar
• mint leaf
• lime zest
• lime juice
• sparkling water

Instructions

1. 1 Heat the water, sugar, and mint leaves in a saucepan over medium heat, and stir until the sugar is dissolved. Bring the mixture to a boil, reduce heat, and simmer for 3 to 5 minutes to extract the mint flavor. Set the mixture aside to cool, and strain out the mint leaves.
2. 2 Pour the cooled mint mixture, lime zest, lime juice, sparkling water, and rum into a bowl and mix well. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Serve immediately for a softer texture, or freeze in a sealed container for a harder sorbet. Let hard-frozen sorbet thaw a few minutes before serving.

By MrsStvnsn

Ingredients

• ✓ rum
• vanilla wafer
• nut
• confectioners' sugar
• cocoa
• corn syrup
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vanilla wafers, nuts, 3/4 cup confectioners' sugar, and cocoa in a large bowl.
3. 3 Mix in rum and corn syrup until well combined.
4. 4 Shape dough into 1-inch balls; roll in confectioners' sugar to coat.
5. 5 Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them again in confectioners' sugar before serving.

By Leslie

Ingredients

• ✓ rum
• mincemeat pie filling
• apple
• walnut
• brown sugar
• lemon juice
• pastry

Instructions

1. 1 Combine mincemeat, apples, walnuts, brown sugar, rum, and lemon juice in a bowl. Cover bowl with plastic wrap; refrigerate 8 hours to overnight.
2. 2 Preheat the oven to 425 degrees F (220 degrees C) with a rack in the lowest position.
3. 3 Remove filling from the refrigerator; bring to room temperature. Meanwhile, place 1 crust in bottom of a 9-inch pie plate.
4. 4 Stir mincemeat filling well; pour into the bottom crust. Top with remaining 1 pie crust; crimp edges. Cut vent slits in top crust (or cut top crust into strips and weave for a lattice top).
5. 5 Bake in the preheated oven until golden brown, about 40 minutes.

By MARBALET

Ingredients

• ✓ rum
• semisweet chocolate chip
• white sugar
• corn syrup
• vanilla wafer
• walnut
• confectioners sugar

Instructions

1. 1 Place chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm.
2. 2 Roll the chilled chocolate mixture into bite-size balls. Roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. Store in a covered container.

By Elaine L Smith

Ingredients

• ✓ rum
• butter
• brown sugar
• banana
• banana liqueur
• ground cinnamon
• vanilla ice cream
• mint

Instructions

1. 1 Heat butter and brown sugar in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes.
2. 2 Place bananas, cut-side down, into the brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds. Turn off the heat.
3. 3 With the heat off, pour rum and banana liqueur into the skillet. Turn the heat to medium-high or high; cook until alcohol ignites and flames, 1 to 3 minutes. Carefully add cinnamon. When the flames die, remove from the heat.
4. 4 Scoop vanilla ice cream into two bowls. Divide banana mixture between the bowls and garnish with mint sprigs.

By John Mitzewich

Ingredients

• ✓ rum
• strawberry
• white sugar
• heavy cream
• lemon yogurt
• white chocolate pudding mix
• pound cake
• blueberry

Instructions

1. 1 Gather all ingredients.
2. 2 Sprinkle strawberries with sugar in a bowl; stir to distribute sugar, and set aside.
3. 3 Chill a large metal mixing bowl and beaters from an electric mixer.
4. 4 Pour cream into the chilled mixing bowl, and add lemon yogurt, pudding mix, and about 1 tablespoon of coconut rum; beat until fluffy with an electric mixer set on medium speed.
5. 5 Spread a layer of pound cake cubes into the bottom of a glass trifle dish, and sprinkle cubes with remaining tablespoon coconut rum. Cover pound cake with a layer of strawberries; sprinkle blueberries over strawberries. Spread a thick layer of whipped cream over the berries.
6. 6 Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.

By Rachel Mehl

Ingredients

• ✓ rum
• butter
• brown sugar
• vanilla extract
• cinnamon
• banana
• walnut
• vanilla ice cream

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large, deep skillet over medium heat. Stir in brown sugar, rum, vanilla, and cinnamon; bring to a low boil.
3. 3 Place bananas and walnuts in the pan. Cook until bananas have softened, 1 to 2 minutes.
4. 4 Serve at once over vanilla ice cream. Enjoy!

By BUTTERMEBREAD

Ingredients

• ✓ rum
• white sugar
• water
• almond extract
• pineapple orange juice concentrate
• limeade concentrate
• water
• dark rum
• pineapple tidbit
• maraschino cherry

Instructions

1. 1 Heat sugar and ½ cup water in a saucepan over low heat until sugar is dissolved, about 2 minutes. Off heat, stir in almond extract.
2. 2 Pour pineapple orange concentrate and limeade concentrate into a large pitcher; stir in 1 ½ cups water, dark rum, light rum, and almond simple syrup.
3. 3 Place 1 pineapple tidbit and 1 maraschino cherry half in the bottom of each ice pop mold; add rum mixture. Freeze at least 12 hours.

By Matt Wencl

Ingredients

• ✓ rum
• ✓ rum
• walnut
• yellow cake mix
• egg
• water
• vegetable oil
• vanilla pudding mix
• butter
• white sugar
• water

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan.
2. 2 To make the cake: Sprinkle walnuts over the bottom of the prepared pan; set aside.
3. 3 Mix cake mix, eggs, dark rum, water, oil, and vanilla pudding mix together in a large bowl until well combined. Pour batter over walnuts in the pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
5. 5 Cool, then invert cake onto a serving plate. Gently prick holes into the top and sides of cake with a toothpick or skewer.
6. 6 To make the glaze: Melt butter in a saucepan over medium heat. Stir sugar and water into melted butter; bring to a boil.
7. 7 Cook, stirring constantly, for 5 minutes. Remove glaze from heat; stir in rum.
8. 8 Drizzle warm glaze over top and sides of cake.

By Mariann

Ingredients

• ✓ rum
• mango
• yellow cake mix
• egg
• water
• vegetable oil
• lime zest
• butter
• lime
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
2. 2 Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
3. 3 Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
5. 5 For the glaze: Combine melted butter, lime juice, rum, and about 1 tablespoon reserved juice from mango in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.

By SIOBANM

Ingredients

• ✓ rum
• ✓ rum
• cooking spray
• yellow cake mix
• pudding
• egg
• water
• vegetable oil
• water
• sugar
• butter
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt®) with cooking spray.
2. 2 Place the cake mix, eggs, 1/3 cup of rum, 1/2 cup of water, and the vegetable oil into a large bowl. Beat until smooth with an electric mixer on low speed, about 3 minutes.
3. 3 Pour the batter into the prepared pan.
4. 4 Bake in the preheated oven until the cake has risen and the top is lightly golden brown, about 40 minutes. A toothpick inserted into the center of the cake should come out clean.
5. 5 While cake is baking, make the glaze. In a saucepan over medium heat, combine 1/4 cup of rum, 1/4 cup of water, sugar, and butter. Stir and heat until all the sugar has dissolved and the butter is melted. Turn off heat.
6. 6 Remove the cake from the oven. While still hot and in the pan, poke the cake all over with a long skewer to make many deep holes.
7. 7 Pour the glaze over the hot cake. Allow the cake to cool until the cake separates slightly from the side of the pan, 10 to 12 minutes.
8. 8 Line a jellyroll pan or large baking sheet with waxed paper. Carefully place the lined pan over the top of the cake pan, and flip the cake pan over to release the cake onto the waxed paper. If desired, transfer cake to a serving platter.
9. 9 Let the cake cool thoroughly and sprinkle lightly with confectioners' sugar before slicing.

By BB

Ingredients

• ✓ rum
• sweet potato
• egg
• evaporated milk
• white sugar
• salt
• cinnamon
• nutmeg
• butter
• pie crust

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, rum, eggs and butter in the bowl of a food processor; blend until smooth. Pour into prepared pie shell.
3. 3 Bake in the preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue to bake until the filling is firm, about 50 minutes more.

By irenedee

Ingredients

• ✓ rum
• graham cracker crumb
• butter
• white sugar
• cream cheese
• sugar
• eggnog
• all-purpose flour
• egg
• nutmeg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 To make the crust: Mix graham cracker crumbs, melted butter, and sugar together in a medium bowl until well combined.
3. 3 Press graham mixture into the bottom of a 9-inch springform pan.
4. 4 Bake in the preheated oven for 10 minutes; transfer the pan to a wire rack and allow crust to cool. Increase the oven temperature to 425 degrees F (220 degrees C).
5. 5 While the crust is cooling, make the filling: Combine cream cheese, sugar, eggnog, and flour in a food processor; process until smooth. Blend in eggs, rum, and nutmeg.
6. 6 Pour eggnog mixture into cooled crust.
7. 7 Bake in the preheated oven for 10 minutes. Reduce the heat to 250 degrees F (120 degrees C) and continue to bake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Loosen the sides of the springform pan; let cheesecake cool before removing the rim completely.
8. 8 Enjoy!

By Bill Sinclair

Ingredients

• ✓ rum
• egg
• white sugar
• milk
• heavy cream
• vanilla extract
• salt
• bread
• water
• vinegar
• butter

Instructions

1. 1 Beat eggs together in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in 1 ½ cups sugar, milk, cream, rum, vanilla extract, and salt until thoroughly combined. Gently stir in bread cubes to coat; soak until egg mixture has been absorbed, about 1 hour, stirring occasionally.
2. 2 Dissolve remaining 1 cup sugar in ½ cup water and vinegar in a heavy saucepan over high heat; cook without stirring until dark amber in color, about 10 minutes. Remove from heat; cool until stops bubbling. Gradually stir remaining ¼ cup water into caramel sauce, about 1 tablespoon at a time, stirring until water is incorporated.
3. 3 Pour warm caramel sauce into a 9x9-inch baking pan; swirl the pan to coat the bottom and sides. Let caramel sauce set, about 15 minutes. Coat inside of the baking dish and caramel layer with butter. Arrange soaked bread cubes and any remaining liquid on caramel layer; gently press bread cubes together. Cover pan with parchment paper.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Place baking pan into a large roasting pan; pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
6. 6 Bake in the preheated oven until a knife inserted into center comes out clean, about 1 ¼ hours. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan; invert pudding and caramel sauce onto a serving platter.

By starmaster25

Ingredients

• ✓ rum
• pie crust
• sugar
• all-purpose flour
• cornstarch
• cinnamon
• cardamom
• allspice
• butter
• peach
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with butter.
2. 2 Press 1 pie crust into the prepared pie plate.
3. 3 Combine sugar, flour, cornstarch, cinnamon, cardamom, and allspice in a bowl; slowly stir in butter until well combined. Toss peaches and rum together in a separate bowl; stir in sugar mixture and gently toss to coat.
4. 4 Pour peach filling into pie crust. Top with remaining pie crust; seal crust edges together. Cut 4 to 5 slits in top crust for ventilation; brush crust with milk.
5. 5 Bake in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C). Continue baking until top is golden brown, about 30 minutes more. Turn off the oven; rest pie in the oven as it cools, at least 1 hour.

By chelipepper

Ingredients

• ✓ rum
• pineapple juice
• coconut
• brown sugar
• butter
• bread
• coconut milk beverage
• egg
• orange juice
• white sugar
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 1 1/2 fluid ounces pineapple juice, 1/3 cup coconut, brown sugar, melted butter, and rum in a bowl; pour into the bottom of a 2 1/2-quart casserole dish. Place bread cubes on top.
3. 3 Combine coconut milk beverage, eggs, remaining 4 1/2 fluid ounces pineapple juice, orange juice, remaining 1/3 cup coconut, white sugar, 2 teaspoons cinnamon, and nutmeg in large bowl; pour over bread cubes and sprinkle with a little cinnamon.
4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.

By Elaine Leithiser

Ingredients

• ✓ rum
• all-purpose flour
• baking powder
• white sugar
• butter
• shortening
• egg
• key lime zest
• key lime juice
• vanilla extract
• milk
• lime juice

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
2. 2 Combine flour and baking powder in a mixing bowl.
3. 3 Beat 2 cups sugar, 1 cup butter, and shortening together in a large bowl until light colored and fluffy. Beat in eggs, one at a time, until mixture is light colored. Stir in 2 tablespoons rum, Key lime zest, 2 teaspoons Key lime juice, and vanilla extract until thoroughly blended. Stir in flour mixture alternating with milk; pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.
5. 5 Meanwhile, beat remaining 1/4 cup sugar and remaining 1/4 cup butter together in a small saucepan until light colored and fluffy. Stir in remaining 2 tablespoons Key lime juice until evenly blended; bring to a boil, stirring constantly. Off heat, stir in remaining 3 tablespoons rum.
6. 6 Cool cake in the pan for 10 minutes, then turn cake out onto a wire rack or serving plate. Prick top of cake in many places with a toothpick while cake is still warm. Pour glaze evenly over top of cake until it drizzles down all sides. Cool cake completely before serving.

By GMUCHEFWHIT

Ingredients

• ✓ rum
• brown sugar
• butter
• cinnamon
• nutmeg
• green apple
• blueberry
• raisin
• water
• walnut
• vanilla extract
• cornstarch

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix brown sugar, butter, cinnamon, and nutmeg together in a bowl.
3. 3 Cut the core out of each apple leaving the bottom intact to form a well. Stuff each apple with the brown sugar mixture, filling almost to the top. Place a few blueberries on top of the filling and finish with a layer of brown sugar mixture. Press a few raisins into the brown sugar mixture.
4. 4 Pour enough water into a shallow baking dish to cover the bottom; add walnuts, rum, vanilla extract, and cornstarch and mix well.
5. 5 Arrange apples in the water mixture and cover the dish with aluminum foil.
6. 6 Bake in the preheated oven until apples are slightly tender, about 20 minutes. Remove foil and bake until sugar begins to caramelize, water mixture is thickened, and apples are tender, about 15 minutes more. Stir the water mixture and spoon it over the apples. Cool apples for about 5 minutes before serving.

By Debora Lynn

Ingredients

• ✓ rum
• ✓ rum
• cooking spray
• pecan
• coconut
• butter cake mix
• coconut cream pudding mix
• egg
• coconut milk beverage
• coconut oil
• coconut extract
• butter
• white sugar
• brown sugar
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Stir pecans and coconut together. Spread evenly in the prepared Bundt® pan.
3. 3 Combine cake mix, pudding mix, eggs, rum, coconut milk, coconut oil, and coconut extract in a bowl and beat with an electric mixer for 3 minutes, or until well incorporated, about 3 minutes.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set on a wire rack until completely cooled, about 30 minutes. Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate.
5. 5 While cake is cooling make glaze. Combine butter, rum, sugar, brown sugar and water in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes.
6. 6 Using a skewer, poke holes throughout cake. Carefully spoon glaze over cake.

By Yoly

Ingredients

• ✓ rum
• peach
• sweetened condensed milk
• egg
• water
• butter
• cinnamon
• vanilla extract
• bread
• brown sugar
• butter
• corn syrup

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Chop peaches and place in a large bowl; mash peaches lightly using a fork. Combine condensed milk and beaten eggs in a separate bowl; add to peaches and mix well. Stir in hot water, melted butter, cinnamon, and vanilla. Fold in bread until bread is completely moistened. Transfer mixture to the prepared baking dish.
3. 3 Bake in the preheated oven until a knife inserted into the center of pudding comes out clean, about 1 hour and 10 minutes.
4. 4 Meanwhile, make sauce: Combine brown sugar, butter, corn syrup, and rum in a small saucepan. Bring to a boil over medium heat and simmer until just slightly thickened, 3 to 4 minutes. Remove from heat and cover to keep warm.
5. 5 Remove pudding from the oven and allow to cool for about 10 minutes before serving. Serve warm with caramel sauce. Cool any leftover pudding completely and store, covered, in the refrigerator.

By jowolf2

Ingredients

• ✓ rum
• butter
• brown sugar
• pineapple juice
• pineapple
• butter
• all-purpose flour
• cardamom
• salt
• baking powder
• white sugar
• egg
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
3. 3 Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
4. 4 Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
5. 5 Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
6. 6 Pour batter over the pineapple slices in the skillet; spread evenly to cover.
7. 7 Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
8. 8 Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.

By John Mitzewich

Ingredients

• ✓ rum
• apricot
• white sugar
• cooking spray
• all-purpose flour
• butter
• brown sugar
• baking powder
• salt
• nutmeg
• ginger
• buttermilk
• egg
• orange juice
• confectioners' sugar

Instructions

1. 1 Mix together apricots, white sugar, and rum in a bowl. Cover and let macerate in the refrigerator for 8 hours, or overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a 12-inch square of parchment paper. Spray the parchment paper with cooking spray.
3. 3 Place flour, cold butter, dark brown sugar, baking powder, salt, nutmeg, and ginger into a food processor. Blend in short bursts until butter is in pea-sized lumps.
4. 4 Whisk together buttermilk and egg in a bowl; pour into butter-flour mixture and continue to blend until it forms a soft dough. Form dough into a smooth ball, using additional flour as needed.
5. 5 Pat dough ball into a thick circle onto the prepared baking sheet.
6. 6 Drain apricots, reserving juice in a bowl. Spread apricots evenly on top of dough circle; draw edges of dough up over fruit.
7. 7 Bake in the preheated oven until crostata is baked through, golden on top, and fruit is soft, about 45 minutes.
8. 8 While crostata is baking, pour reserved apricot juice and orange juice into a saucepan. Bring mixture to a simmer; cook syrup until it has reduced by 2/3.
9. 9 Remove crostata from the oven. Brush syrup on top. Let cool slightly. Sprinkle with powdered sugar and serve.

By girzer