Apricots in Rum-Raisin Sauce

• 2 15- to 16-ounce cans whole apricots in heavy syrup, drained well, halved, pitted, syrup reserved
• 3 tablespoons golden raisins
• 2 tablespoons dark rum
• 1/2 teaspoon ground cinnamon
• 3 tablespoons honey
• Vanilla ice cream

1. Boil apricot syrup in heavy small saucepan until reduced to 2/3 cup, about 15 minutes.
2. Mix in 3 tablespoons raisins, 2 tablespoons rum and 1/2 teaspoon ground cinnamon.
3. Reduce heat to medium-low and simmer 1 minute.
4. Transfer to medium bowl and mix in 3 tablespoons honey.
5. Refrigerate sauce until cold, at least 1 hour.
6. Mix in apricots.
7. (Rum-raisin sauce can be prepared 1 day ahead.
8. Cover and keep refrigerated.)
9. Scoop ice cream into bowls; top with apricots and sauce.

syrup, golden raisins, dark rum, ground cinnamon, honey, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/apricots-in-rum-raisin-sauce-100310 (may not work)