Instructions: Place sugar and water in a saucepan and bring to a boil. Cook 5 minutes.

Add rum.

Add fruit to syrup. Bring to a boil, reduce heat and cook 5 minutes. Remove from heat and cool fruits in syrup in saucepan.

Serve fruit warm or room temperature on top of almond cake, angel cake, or any plain cake. Drizzle juices over cake. (Garnish with fresh mint.)

NOTES : Serve with Almond Cake.

Yields 8 to 10 servings

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