Rum-soaked fruit is a staple of so many desserts from Jamaica, my homeland—from pineapple cake to rum cake to spiced bun. Typically the fruits used are dried, and the soaking process long, but ripe, in-season berries only need a few minutes to mingle with booze and sugar before they become something dazzling: a syrupy topping for a not-so-typical summer sundae that allows me to escape to the tropics, even for a few moments. You can also serve this boozy no-cook sauce on top of cornmeal pancakes or French toast, alongside hot buttered biscuits, or over slices of pound cake. Or add a teaspoon to sparkling wine for an easy brunch cocktail. —Chrissy Tracey
Related: The Case for Quitting Meat with Sarah Jampel and Chrissy Tracey
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.
What you’ll need
Small Rimmed Baking Sheet
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Medium #40 Cookie Scoop
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Medium Bowl
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Large Basting Spoon
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Recipe information
Yield
4 Servings
Ingredients
Berries
Coconut Crunch
Assembly
Preparation
Berries
Step 1
Toss strawberries, raspberries, raw sugar, rum, and a pinch of salt in a medium bowl, mashing some of the berries with a spoon. Let sit until fruit is partially softened, about 10 minutes.
Coconut Crunch
Step 2
Preheat oven to 325°. Toss coconut flakes, almonds, maple syrup, and a pinch of salt on a small rimmed baking sheet to combine. Toast, stirring once or twice, until golden brown and crisp, 8–10 minutes. Let cool, stirring every minute or so to prevent sticking, 5 minutes.
Assembly
Step 3
Scoop ice cream into small bowls. Top with berries, followed by whipped cream and coconut crunch.
