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Apricots in Rum and Blueberry Butter Sauce

4 servings


Low Sodium Vegetarian

Nutritional Facts Per Serving

1.2 g
20.9 g
2.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 177
  • Fat 9 g
    • Saturated   5.4 g
    • + Trans 
  • Cholesterol 27 mg
  • Sodium   91 mg
  • Carbohydrate 20.9 g
    • Fibre   2.2 g
    • Sugars  
  • Protein 1.2 g
    • Vitamin A 19 %
    • Vitamin C 23 %
    • Calcium 2 %
    • Iron 4 %


Place the butter, honey, rum and lemon juice in a wide skillet. Simmer mixture over medium heat until very lightly thickened. Add the blueberries and cinnamon and cook 1 to 2 minutes more. Add the apricot halves and cook until just heated through, about 1 minute per side. Serve warm with vanilla ice cream.

Recipe Options: Use blackberries instead of blueberries. Try another alcohol in the sauce, such as brandy or orange liqueur. Use 2 Tbsp of brown sugar in the sauce instead honey. Make the sauce a more spice-filled one by also adding a pinch of ground clove and nutmeg.

Serving Suggestions

Ice cream, particularly premium vanilla, pairs deliciously with the rich fruit mixture. You can also serve the apricots for breakfast or brunch alongside crepes, pancakes or waffles. To make the latter quick to do, use our ready to heat and eat Alex Campbell Signatures Series Belgian Waffles. You’ll find them in the frozen foods aisle.

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