TROPICAL FRUIT FLAMBé
This tropical fruit flambé is a very warm, soft, and sweet treat but you must have skill and determination.
Provided by jjbazoka Music
Categories Desserts Fruit Desserts
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
- Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
- Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
- Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 46.4 g, Cholesterol 4.6 mg, Fat 1.7 g, Fiber 4.2 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 14.3 mg, Sugar 34.9 g
WARM FRUIT STEW
One of my favorite modernizations of a timeless classic dish (and one you can cook in ten minutes) is this inevitable crowd pleaser of fruit warmed slightly in sugar syrup and served with ice cream. It is a dish for all seasons, using whatever ripe fruit is available, such as mangoes, papayas, figs, peaches, plums, nectarines, all kinds of berries including ripe green and pink gooseberries, cherries, and so on. But it does seem to reach its apotheosis with summer berries. If you include raspberries, throw them in for only the last minute of cooking. For other fruit compotes, use white "mango" and "honeydew" nectarines, or three different kinds of yellow and white peaches. In 1983, at Phelps Vineyards, we poached fresh apricots in sweet Riesling from the vineyard, and served them to great effect with a hazelnut sabayon.
Provided by Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the fruit in a frying pan and add the syrup. Cook over medium heat for 2 minutes, shaking the pan gently to coat the fruit with syrup. Add the butter, a pinch of salt, and the lemon juice, and continue to cook, swirling the fruit and butter around in the pan, another minute, or until the butter has melted.
- Spoon the fruit compote onto 4 plates and place scoops of raspberry sorbet in the center of each serving.
- Variation: To make an uncooked compote of tropical fruits, peel and cup up a ripe mango and a ripe papaya. Put in a bowl and add 1 cup of warm medium sugar syrup and the juices/pulp of 2 ripe passion fruits. Mix in a pinch of salt and chill for 1 hour. Serve with coconut ice cream, or plain in a hollowed-out meringue. For a warm compote put all the fruit in the syrup as above and cook in the same way as the berry compote, then serve on polenta pound cake.
- 1/2 cup sugar
- 1 cup water
- Put the sugar and water in a pan. Bring the water to a boil, stirring constantly, until all the sugar is dissolved. Simmer 5 minutes, then let the syrup cool. Use as needed.
MANGOES FLAMBé
Steps:
- Preheat broiler.
- Wash and dry mangoes. Remove 2 flat sides of each mango with a sharp knife, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces (reserve remaining fruit for another use). Make a crosshatch pattern with a small sharp knife, cutting across fruit down to skin at 1/2-inch intervals and being careful not to pierce through. Grasp fruit at both ends and turn inside out to make flesh side convex.
- Arrange fruit, skin side down, in a large shallow baking pan lined with foil and sprinkle evenly with 4 tablespoons turbinado sugar (total). Broil 5 inches from heat until fruit is golden brown (it will not brown evenly), about 5 minutes. Arrange fruit on a large platter.
- Cook rum with remaining sugar in a small saucepan over moderately low heat, stirring, until sugar is dissolved. Remove from heat, then carefully ignite rum with a kitchen match and pour, still flaming, over warm mangoes. Serve immediately.
FRESH FRUITS FLAMBE
A delightful after dinner dessert, this fruit flambe can be spooned over ice cream or enjoyed just as it is. Danaka's Palace in Toronto developed this recipe in honour of Canada's greatest Prime Minister, Pierre Elliot Trudeau. Mr. Trudeau visited Danaka's Palace frequently, whether in an official capacity, or just in town to attend a theatre. I am far from being a famous politician, but I do attend theatres frequently. This particular recipe has a permanent home in my collection of "fast and easy to prepare"; my guests enjoy the selection of fruit used to produce this dessert. Increase the recipe logically to serve more guests.
Provided by TOOLBELT DIVA
Categories Dessert
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a flambe pan.
- Add sugar and stir over medium heat until the mixture begins to caramelize.
- Add the orange and pineapple juice and bring to a boil.
- Add the pieces of fruit and stir to blend well with the caramel.
- Pour in the Maraskina, Grand Marnier and Cognac and flame.
- Allow the liquid to thicken slightly, but do not overcook the fruit.
Nutrition Facts : Calories 241.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 93.7, Carbohydrate 35.3, Fiber 0.8, Sugar 32.9, Protein 0.6
STRAWBERRY CREPES FLAMBE
Dim the lights when you flambé this strawberry-brown-sugar-rum sauce over crepes tableside. It makes for one spectacular and delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield 4 crepes
Number Of Ingredients 8
Steps:
- Fold crepes in quarters. Heat in 1 tablespoon unsalted butter in a nonstick skillet over medium-high, flipping once, until warm and crisp, 5 minutes; divide between 2 plates.
- Return skillet to heat; melt 3 tablespoons butter. Stir in packed light-brown sugar, ground cinnamon, and a pinch of kosher salt; cook, swirling pan, until darkened slightly, 1 to 2 minutes. Add halved strawberries; cook until tender, 2 minutes. Remove from heat; add silver rum.
- To flambe, return skillet to medium-high heat. If using a gas burner, carefully tilt pan away from you to ignite; if using an electric burner, use a lit long match held just above the sauce. When flame subsides (5 to 10 seconds), spoon strawberries over crepes. Return skillet to medium-high heat and reduce sauce until thickened, 1 to 2 minutes; pour over crepes. Whisk heavy cream until thickened slightly. Drizzle over crepes; serve.
CREPE WITH FRUIT FLAMBE FILLING
Make and share this Crepe With Fruit Flambe Filling recipe from Food.com.
Provided by tomoko matsunaga
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Crepes:.
- Sift dry ingredients into a bowl.
- Mix together wet ingredients.
- After making a well in the dry ingredients, pour wet ingredients into the well and gradually incorporate ensureinga smooth batter.
- Allow to rest for 30 minutes.
- When rested process as for crapes.
- Fruit Flambe filling:.
- Melt the butter and sugar in a saucepan. Add the juices and cook for 1-2 min until boil.
- Add the fruit of your choice and gently toss it in the juices. add brandy and grand manier, cook further 30 sec to evaporate the alcohol.
- put fruit flambe on the crape and fold. serve with scoop of ice cream.
Nutrition Facts : Calories 376.1, Fat 15.9, SaturatedFat 9.5, Cholesterol 93.5, Sodium 172.9, Carbohydrate 49.5, Fiber 0.9, Sugar 22.1, Protein 7.1
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