Rum-soaked fruit is a staple of so many desserts from Jamaica, my homeland—from pineapple cake to rum cake to spiced bun. Typically the fruits used are dried, and the soaking process long, but ripe, in-season berries only need a few minutes to mingle with booze and sugar before they become something dazzling: a syrupy topping for a not-so-typical summer sundae that allows me to escape to the tropics, even for a few moments. You can also serve this boozy no-cook sauce on top of cornmeal pancakes or French toast, alongside hot buttered biscuits, or over slices of pound cake. Or add a teaspoon to sparkling wine for an easy brunch cocktail. —Chrissy Tracey
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
lb. strawberries, hulled, quartered
cup raw sugar
cup spiced rum, orange liqueur, or fresh orange juice
cup unsweetened coconut flakes
cup sliced almonds
Tbsp. pure maple syrup
pints vegan or dairy vanilla ice cream
Vegan or dairy whipped cream (for serving)