August 16 is National Rum Day and I found a sweet way to celebrate the day to the fullest. I fired up my grill, tossed some pineapple rings on the rack and let them sizzle away until those grill marks appeared, letting me know they were ready to be topped with something spectacular.
Cacique® Crema Mexicana is one of the most versatile ingredients I like to cook with. I’ve added cocoa and turned it into a tasty chocolate crema for my strawberries. I’ve added an habanero pepper and made a fiery salsa to top my tacos with and I’ve blended it with fruit and a sprinkle of sugar for the ultimate dessert topping. You can turn it into a sweet or savory ingredient in a matter of minutes.
This time, I decided to incorporate in this dessert everything that is seasonal and create an irresistible cool summer treat to enjoy National Rum Day as we watch the mercury rise. It’s quick, it’s easy and it’s the sweetest flavor explosion your palate will experience.
Cherry rum crema can also be enjoyed atop baked plantains, on your favorite bread pudding, slice of cheesecake or as dip for home made churros. Whip this up for your family and tell me what dessert you would love to top with this decadent cherry rum crema.
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
WHAT YOU NEED
- 8 pineapple rings
- 1 cup Cacique® Crema Mexicana
- 10 cherries, pitted plus 8 more for garnish
- 1 tablespoon dark rum
- 1 tablespoon brown sugar
- 1.5 quarts vanilla bean ice cream
- Mint leaves for garnish