Pumpkin-Fig Sundae with Rum Sauce

Dried figs
Rum (preferably dark)
2 Sisters Pumpkin Bread, thickly sliced
Vanilla ice cream
Chopped nuts (optional)
1 cupGolden brown sugar, packed
½ cup (1 stick)Unsalted butter
½ cupWhipping cream
2 tablespoons Rum (from figs)
¾ teaspoonCinnamon (optional)


Remove stems from figs. Cut into small pieces. Soak in rum, just to cover, for 30 minutes. Drain, saving the rum to use in the sauce.

Make rum 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, if desired. Stir well. Allow to cool to room temperature. Makes about 1-1/4 cup sauce.

To assemble each serving: Put a thick slice of pumpkin bread on an individual plate. Add a scoop of ice cream. Top with the figs, rum sauce, and nuts, if desired.

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