To make the Buttered Rum Batter, place the butter, sugar and vanilla into the Thermomix bowl and blend 10 sec/speed 10.
Whip 1 min/Butterfly/speed 3. Remove Butterfly.
Add cream and blend until just combined. Freeze for a minimum of 2 hours.
Without cleaning the bowl or peeling the fruit, chop into eighths and add to the Thermomix bowl.
Add vanilla bean, whole spices and sugar and then cover with water until fully covering the fruit. Cook 60 min/80°C/speed 1.
Blend slowly, 10 sec/speed 5. This may spatter, so be careful.
Cook a further 60 min/100°C/speed 1/simmering basket on top in place of MC. If you have a lid cover you could also use that in place of the simmering basket.
Strain out solids by pressing on them through a fine sieve. You could blend these solids up and make a fruit leather if you were keen. Return liquid to the Thermomix bowl.
Add oils and 1/2 the rum if using. Heat 5 min/100°C/speed 1.
Add the Buttered Rum Batter in lumps and blend 10 sec/speed 10 until frothy and combined. Serve immediately, piping hot with additional rum if desired.