Place the sultanas in the rum half an hour before cooking and set aside.
Heat your roasting dish or wok on a high heat.
Add the prepared fruit, stirring lightly, until fruit is warmed through.
Add the brown sugar and MASTERFOODS cinnamon, stir through until sugar melts.
Stir through macerated sultanas and rum.
Heat for thirty seconds until alcohol has evaporated.
Serve with ice cream.