Fruit Flambe

fruit flambe

Fruit Flambe

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It is worth using sweet butter for this dish, otherwise the flavor will not be so good. Use a spatula and palette knife to turn the fruits gently so that they remain whole and do not break. Keep the heat low, so that the butter does not burn. Make sure that the excess liquid from the fruit has evaporated before you add the brandy –if the spirit is diluted too much it will not ignite. Hold the match just above the side of the pan and stand well back since the flames will shoot high for a few seconds and could be dangerous.
Servings: 6
Calories: 398


  • 1 lb peach slices
  • 1 lb red cherries
  • 14 oz pear slices
  • 8 oz pineapple rings
  • 1/4 cup brandy or rum
  • 1/4 cup sweet butter
  • 1/4 cup superfine sugar
  • 1 teaspoon ground allspice
  • 6 portions vanilla ice cream to serve


  • Drain the fruits thoroughly, then blot dry on paper towels. Pit the cherries and quarter the pineapple rings.
  • Pour the brandy into a cup and stand in a pan or bowl of hot water to warm through gently.
  • Melt the butter in a large, heavy-bottomed saucepan. Add the superfine sugar and allspice and cook over low heat, stirring occasionally, until the sugar has dissolved.
  • Add the fruit and turn carefully until evenly coated, then cook gently to heat through.
  • Meanwhile, put the ice cream into 6 dessert bowls.
  • When the fruit is heated and all excess liquid has evaporated turn off the heat. Pour the warmed brandy over the fruit and immediately set light to it. Let the flames die completely, then spoon the fruit over the ice cream. Serve at once.
Calories: 398 kcal
Carbohydrates: 59 g
Protein: 4 g
Fat: 15g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 49 mg
Sodium: 122 mg
Potassium: 573 mg
Fiber: 6 g
Sugar: 50 g
Vitamin A: 846 IU
Vitamin C: 17 mg
Calcium: 115 mg
Iron: 1 mg
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