Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We strike just the right balance of boozy rum and sugar. A spot of butter rounds out flavors and keeps saturated fat in check.

Jill Silverman Hough
Recipe by Cooking Light December 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring first 4 ingredients to a boil in a small saucepan. Remove from heat; cover and let stand 15 minutes. Strain mixture through a fine sieve over a bowl, reserving liquid; discard solids. Return water mixture to pan. Add rum and butter to pan; bring to a simmer over medium heat, stirring until butter melts. Serve immediately.

    Advertisement

Nutrition Facts

178 calories; fat 2.8g; saturated fat 1.8g; mono fat 0.7g; poly fat 0.1g; carbohydrates 6g; cholesterol 8mg; iron 0.1mg; sodium 21mg; calcium 1mg.
Advertisement