Q: I made a double batch of fruitcake, but still have about 3 cups of rum-soaked dried fruit puree left.
Any good ideas of how to use this up?
Sent by Beth
Editor: Beth, one idea is to simmer your rum-soaked fruit with a little sugar and turn it into a sauce. This could be spooned over ice cream or folded into whipped cream for an easy dessert.
For an extra-special brunch, you could also use your fruit as the filling for cinnamon rolls. Mix any leftover liquid after draining with confectioner's sugar for a quick glaze!
Readers, any other ideas for using up this leftover fruit?
Related: Dark, Chewy Raisins: Love 'Em or Hate 'Em?
(Image: Lisa Campbell of Baking with Lisa)