1 lb Canned pears
1 lb Canned whole apricots
1 lb Canned Bing cherries
2 tb Lemon juice
1 Cinnamon stick
1/2 c Apricot preserves
6 tb Rum
Drain pears, apricots and cherries, reserving syrup. Combine syrups
in a saucepan with lemon juice, cinnamon stick, apricot preserves and
2 tb of the rum. Bring to a boil and cook until reduced by half.
Remove cinnamon stick and pour over fruits. Refrigerate until about
30 minutes before serving. Place fruit and syrup in an oven proof
casserole. Cover casserole and heat in a 350 F oven just until fruit
is hot, about 5 minutes. Warm remaining 4 tb rum. At the table,
ignite the rum and pour flaming over the fruit. Serve when flames
have died out.
