Ingredients
- 1 apricots (canned whole)
- 1 bing cherries (canned)
- 1 cinnamon stick
- 1/2 apricot preserves
- 375 gr pears (canned)
- 100 gr rum
- 30 ml lemon juice
casserole. Cover casserole and heat in a 180ºC 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.
