Best Rum Raisin Sauce Recipes

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
• Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
• Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
• Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
• While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
• Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

ICE CREAM WITH RUM-RAISIN SAUCE

Steps:

• In a small saucepan, combine brown sugar and corn syrup. Set over medium-low heat. Stir until well combined and sugar has melted, about 5 minutes.
• Remove from heat, and add butter, rum, and raisins, stirring until butter has completely melted. Serve the sauce warm or at room temperature over the ice cream.

RUM-RAISIN BREAD PUDDING WITH SPICED RUM SAUCE

Steps:

• Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using.
• Butter 13x9x2-inch glass baking dish.
• Whisk eggs in large bowl to blend.
• Add milk, sugar, cream,vanilla, cinnamon and nutmeg; whisk to blend well.
• Stir in bread and raisins.
• Pour mixture into prepared baking dish.
• Cover and refrigerate 2 hours.
• Preheat oven to 350°F.
• Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes.
• Cool slightly (pudding will fall).
• Serve warm with Spiced Rum Sauce.
• --------SPICEDRUM SAUCE --------.
• Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
• Add cream, rum, and cinnamon and bring to simmer.
• Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
• Serve warm.
• (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving).
• Makes 1 1/2 cups.

RUM RAISIN SAUCE

Steps:

• In a large saucepan, combine the raisins, 4 tablespoons water, orange juice and pineapple. Bring to a boil. Combine cornstarch and remaining water until smooth; gradually stir into raisin mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract if desired. , Cut the ham steak into four pieces. In a large skillet coated with cooking spray, cook ham over medium heat for 1-2 minutes on each side or until browned. Serve with raisin sauce.

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE [16]

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft. Toss apples with bread cubes, and spoon into prepared pan. Combine brown sugar, white sugar, 3/4 cup skim milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted. Allow to cool slightly and pour over bread cubes and apples. Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Pour egg mixture evenly over bread and apples. Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes. While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons skim milk and the cornstarch in a small bowl. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat. Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

PUMPKIN BREAD PUDDING WITH CARAMEL RUM RAISIN SAUCE

Steps:

• In a medium saucepan, combine the milk and cream. Add the cinnamon sticks, ginger, vanilla bean and cloves and cook over moderate heat until just steaming; do not let the milk boil. Remove the saucepan from the heat, cover and let stand until the milk is fragrant, about 30 minutes. Preheat the oven to 375°. Lightly butter a 9-by-13-inch glass or ceramic baking dish. On a rimmed baking sheet, toast the cubed brioche in the oven for about 8 minutes, or until dry and golden. Spread the brioche cubes in an even layer in the prepared baking dish . Rewarm the spiced milk over moderate heat until steaming, then strain it into a heatproof medium bowl. Meanwhile, in another medium bowl, combine the eggs, egg yolks, pumpkin puree and salt and whisk until blended and smooth. Whisk in 1/2 cup of the sugar. Gradually whisk 1 cup of the hot milk into the pumpkin mixture, then whisk the mixture back into the remaining milk. Pour the pumpkin custard evenly over the brioche and cover with plastic wrap. Let stand until the brioche has absorbed the custard, about 30 minutes. Discard the plastic wrap. In a small bowl, combine the remaining 3 tablespoons of sugar with the cinnamon and sprinkle over the bread pudding. Set the baking dish in a large roasting pan and add enough hot water to the pan to reach halfway up the side of the baking dish. Bake the bread pudding, uncovered, about for 45 minutes, or until puffed and set. Let cool slightly, spoon into bowls and serve warm, with the Caramel Rum Raisin Sauce drizzled on top.

RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft.
• Toss apples with bread cubes, and spoon into prepared pan.
• Combine brown sugar, 1/4 cup white sugar, 3/4 cup nonfat milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted.
• Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
• Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
• While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons nonfat milk and the cornstarch in a small bowl until smooth. Melt 1 tablespoon butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup nonfat milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
• Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

APRICOTS IN RUM-RAISIN SAUCE

Steps:

• Boil apricot syrup in heavy small saucepan until reduced to 2/3 cup, about 15 minutes. Mix in 3 tablespoons raisins, 2 tablespoons rum and 1/2 teaspoon ground cinnamon. Reduce heat to medium-low and simmer 1 minute. Transfer to medium bowl and mix in 3 tablespoons honey. Refrigerate sauce until cold, at least 1 hour. Mix in apricots. (Rum-raisin sauce can be prepared 1 day ahead. Cover and keep refrigerated.) Scoop ice cream into bowls; top with apricots and sauce.

PHYLLO APPLES WITH RUM RAISIN SAUCE

Steps:

• Cut apples into wedges three-fourths of the way down, leaving bottoms intact; place in an 11x7-in. baking dish. Microwave, uncovered, on high for 5 minutes or just until apples begin to soften., Grease six 4-oz ramekins; set aside. Brush one sheet phyllo dough with butter; layer with remaining sheets and butter. Cut the stack lengthwise into six strips and widthwise into thirds, creating eighteen strips. Layer three strips in a greased 4-oz. ramekin, allowing ends to hang over edge. Top with an apple. Repeat., Fill apples with almonds. Combine sugar and cinnamon; sprinkle over apples. Place ramekins in a 15x10x1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown. Cool slightly., In a small heavy saucepan, combine cornstarch and water until smooth. Stir in brown sugar and raisins. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in rum., Carefully slip phyllo apples out of ramekins and onto dessert plates. Top with ice cream; drizzle with sauce. Serve immediately.,

FRESH FRUIT SALAD WITH RUM RAISIN SAUCE

Steps:

• Combine fruits in a crystal serving bowl and mix gently.
• Serve with Rum Raisin Sauce.
• RUM RAISIN SAUCE: Combine sour cream, brown sugar, rum and Irish whiskey in a bowl, whisking until blended.
• Fold in raisins.
• Chill, covered for at least 2 hours.

PUMPKIN BREAD PUDDING WITH CARAMEL RUM RAISIN SAUCE

Steps:

• In a medium saucepan, combine the milk and cream. Add the cinnamon sticks, ginger, vanilla bean and cloves and cook over moderate heat until just steaming; do not let the milk boil. Remove the saucepan from the heat, cover and let stand until the milk is fragrant, about 30 minutes.
• Preheat the oven to 375 degrees F. Lightly butter a 9-by-13-inch glass or ceramic baking dish. On a rimmed baking sheet, toast the cubed brioche in the oven for about 8 minutes, or until dry and golden. Spread the brioche cubes in an even layer in the prepared baking dish .
• Rewarm the spiced milk over moderate heat until steaming, then strain it into a heatproof medium bowl.
• Meanwhile, in another medium bowl, combine the eggs, egg yolks, pumpkin puree and salt and whisk until blended and smooth. Whisk in 1/2 cup of the sugar. Gradually whisk 1 cup of the hot milk into the pumpkin mixture, then whisk the mixture back into the remaining milk.
• Pour the pumpkin custard evenly over the brioche and cover with plastic wrap. Let stand until the brioche has absorbed the custard, about 30 minutes. Discard the plastic wrap.
• In a small bowl, combine the remaining 3 tablespoons of sugar with the cinnamon and sprinkle over the bread pudding. Set the baking dish in a large roasting pan and add enough hot water to the pan to reach halfway up the side of the baking dish.
• TO SERVE: Bake the bread pudding, uncovered, for about 45 minutes, or until puffed and set. Let cool slightly, spoon into bowls and serve warm, with the Caramel Rum Raisin Sauce (see recipe) drizzled on top.
• MAKE AHEAD: The baked pudding can be refrigerated overnight. Cover with foil and rewarm in a 325 degrees F oven for 15 to 20 minutes before serving.

PANKO-CRUSTED CHICKEN WITH RUM-RAISIN SAUCE

Steps:

• Pour boiling water over raisins and allow them to plump for 10 minutes, drain thoroughly and set aside.
• Meanwhile, place egg white in shallow pie plate. Combine panko crumbs and coconut if desired in another pie plate.
• Heat oil in skillet over medium high heat. Dip chicken in egg white then in crumb mixture, coating evenly.
• Place in hot skillet and saute until golden brown, turn and brown other side until fully cooked. Place chicken on platter and keep warm in oven.
• Now prepare sauce. Melt butter in small saucepan. Stir in sugar and water. Cook until mixture thickens and begins to resemble syrup. Add drained raisins to sauce along with rum. Heat through and ladle over chicken to serve.

CARAMEL RUM RAISIN SAUCE RECIPE

Steps:

• In a small saucepan, bring the rum and raisins to a boil. Remove from the heat and let soak for 20 minutes or more. In a heavy medium saucepan, combine the sugar and water. Cook over moderate heat until a deep amber caramel forms. An alternative is to head the sugar and water mixture to the thread stage or 230 degrees on a candy thermometer. Remove the saucepan from the stove and mix in the butter until it is melted. Slowly add the heavy cream and stir well. Add the raisin/rum mixture and stir. This sauce is delicious over ham or as a dessert topping over ice cream. The sauce can be refrigerated for one week. Reheat gently, stirring occasionally.

ICE CREAM W RUM RAISIN SAUCE RECIPE - (4.3/5)

Steps:

• 1. In a small saucepan, combine the brown sugar and the corn syrup. Set over a medium low heat. Stir until well combined and sugar has melted about 5 minutes. 2. Remove from heat, and add the butter, rum and raisins, stirring until the butter has completely melted Serve the sauce warm or at room temperature over the ice cream.

PUMPKIN TART WITH CARMEL-RUM-RAISIN SAUCE

Steps:

• 1. Place cookie sheet in oven on middle rack to heat. Heat oven to 450°F. Prepare pie crust for one-crust filled pie using 10-inch tart pan with removable bottom.2. In large bowl, combine all filling ingredients blend well. Pour into crust-lined pan.3. Place tart in oven on heated cookie sheet. Bake at 450°F. for 35 to 50 minutes or until crust is deep golden brown. Cool 1 hour.4. In medium saucepan, combine all sauce ingredients mix well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low simmer 5 minutes, stirring constantly. Serve sauce with tart. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 310 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 45 mg 15% * Sodium: 105 mg 4% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 1 g 4% * Sugars: 39 g * Protein: 3 g * Vitamin A: 160% * Vitamin C: 2% * Calcium: 6% * Iron: 8% * Dietary Exchanges: 1 Starch, 2 1/2 Fruit, 1 1/2 Fat or 3 1/2 Carbohydrate, 1 1/2 Fat