Rumfpot - cooking recipe

Ingredients

17 oz. unpeeled apricot halves
8 1/4 oz. pineapple slices, halved
2 (17 oz.) cans fruit (for salad)
1 (17 oz.) can whole figs
1 c. light rum
1/4 c. light corn syrup

Preparation

Serve after 3 days in refrigerator.
(Layer in jar to look pretty.)
Delicious over pound cake or on ice cream.