Fruit with Caramel Sauce

 

1

medium nectarine or peach, pitted and cut into wedges

1

kiwifruit, peeled and sliced

1

cup fresh strawberries, halved

1

cup fresh blueberries

2/3

cup caramel ice cream topping

1/4

teaspoon rum extract

• 1 Arrange fruit on individual dessert plates or in dessert dishes.
• 2 Mix ice cream topping and rum extract in 1-quart saucepan; heat over medium heat, stirring occasionally, until warm. Drizzle 1 heaping tablespoon topping mixture over each serving of fruit.