Recipe courtesy of Sandra Lee
Episode: Flash In The Pan
Save Recipe Print
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a medium skillet over medium heat, melt the butter. Add the brown sugar and pumpkin pie spice. When the sugar has dissolved, add the spiced rum and cook for another minute (if cooking on a gas range, turn the flame off before adding the rum). Gently stir in the blueberries. Cook until the berries are heated through but still retain their shape, 3 to 4 minutes. 

To serve, scoop the ice cream into bowls and top with the warm blueberry mixture.

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