Fruity cups with rum and maple butter

Author: Les Cultures de chez nous
Portions 12 verrines
Freezing No


  • 250 ml (1 cup) of diced kiwis
  • 500 ml (2 cups) of raspberries
  • 250 ml (1 cup) of diced mangos
  • 125 ml (½ cup) of brown rum
  • 60 ml (¼ cup) of maple syrup
  • 30 ml (2 tablespoons) of lemon juice
  • 80 ml (1/3 cup) of maple butter
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  • In a large bowl, set all fruits. In a small bowl, mix rum with maple syrup and lemon juice. Pour the rum flavored maple syrup over the fruits and mix lightly. Macerate at fresh 1 hour.
  • When serving, divide fruits salad into 12 verrines.
  • Heat maple butter a few seconds in the micro-wave. Garnish each portions with warm maple butter.

Chef's notes