Clafoutis is a French dessert that’s trickier to pronounce than to make. A simple mixture of flour, eggs, dairy, and a little sugar, it’s like a pancake, but more custardy, and it’s baked instead of griddled. It looks and tastes impressive the way classic French desserts often do, but it’s simple enough to whip up any weeknight. Rum-soaked dried apricots, figs, and raisins add their caramelized and honeyed flavors to this creamy version, perfect for cold weather when there’s no fresh fruit around. Get the recipe for Dried Apricot and Fig Clafoutis with Rum »

Rich dark rum is brushed over grapefruit halves, which are then sprinkled with sugar and cayenne pepper before broiling.

The combination of rum and raisins has long elevated all kinds of desserts, but when applied to a vanilla custard base, the flavors truly shine: a concentrated burst of dried fruit cut by the boozy kick of rum, all cushioned by creamy dairy. Get the recipe for Rum Raisin Ice Cream »

Sweet, spiced, and dense, with a bright rum glaze, a sophisticated take on classic Christmas fruitcake is a perfect holiday treat for giving as a gift—or for keeping to yourself.

Houseman’s Fruitcake

A supremely moist, boozy Southern bundt cake fitting for any holiday spread.

This boozy, buttery concoction of caramelized bananas flambéed in rum sauce is a dining-out classic invented at legendary New Orleans restaurant, Brennan’s.

Apples are roasted in wine and butter for this sweet and spicy dessert, a staple of holiday markets throughout Germany.

Use very ripe organic bananas for these silver-dollar-size fritters, as they will mash the best and create a smooth, sweet batter. Get the recipe for Banana Fritters with Cinnamon-Sugar and Rum »

The creaminess of this classic vanilla custard gains an edge with the addition of light rum.

Two of our favorite New Orleans desserts combine in an extravagant white chocolate and banana rum bread pudding.