Rum Fruit Parfait

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Rum Fruit Parfait


  • 1 19-oz can peach halves
  • 1 14-oz can pitted bing cherries
  • ½ cup Fancy Molasses
  • ½ cup light rum
  • Vanilla ice cream


  1. Drain peaches and bing cherries. Reserve syrup for fruit punches. Place peach halves and cherries in saucepan. Combine Fancy Molasses and rum and add to the fruit mixture. Place over medium heat and heat to serving temperature. Place ice cream and fruit sauce in layers in a tall glass or parfait dish. Top with whipped cream and a cherry.

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