For sauce: Stir first 4 ingredients in heavy small saucepan over low heat until melted and smooth. Add rum. Strain, pressing on solids to extract as much flavor as possible. (Can be prepared 5 days ahead. Cover and refrigerate. Rewarm over low heat before using, stirring constantly and thinning with more cream if necessary.) For sundaes: Combine first 5 ingredients in medium bowl. Stir gently. Let stand for 15 to 30 minutes. Scoop ice cream into sundae or balloon glasses. Top with warm sauce, then fruits and nuts and serve. Serves 6 to 8. Bon Appetit August 1990
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|Serving Size: 1 Serving (2316g)|
|Recipe Makes: 1|
|Calories from Fat: 4394 (70%)|
|Amt Per Serving||% DV|
|Total Fat 488.2g||651 %|
|Saturated Fat 300.8g||1504 %|
|Monounsaturated Fat 149.7g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 41.1mg||13 %|
|Sodium 338.8mg||12 %|
|Potassium 9750.1mg||257 %|
|Total Carbohydrate 673.1g||198 %|
|Dietary Fiber 169.2g||677 %|
|Sugars, other 504g|
|Protein 125.8g||180 %|
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Calories per serving: 6304
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