Apricots in Rum-Raisin Sauce

1. 1

   Boil apricot syrup in heavy small saucepan until reduced to 2/3 cup, about 15 minutes.

2. 2

   Mix in 3 tablespoons raisins, 2 tablespoons rum and 1/2 teaspoon ground cinnamon.

3. 3

   Reduce heat to medium-low and simmer 1 minute.

4. 4

   Transfer to medium bowl and mix in 3 tablespoons honey.

5. 5

   Refrigerate sauce until cold, at least 1 hour.

6. 6

   Mix in apricots.

7. 7

   (Rum-raisin sauce can be prepared 1 day ahead.

8. 8

   Cover and keep refrigerated.)

9. 9

   Scoop ice cream into bowls; top with apricots and sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.