Jeni Wright, Eric Treuille, Le Cordon Bleu

Flambeeing

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Flambéed fruits make a spectacular dessert, and have a special intensity of flavour. Grapes or cherries are best suited to this technique, and any high-proof alcohol such as brandy, rum, a fortified wine like Madeira, or a fruit-based liqueur.
  1. Melt butter in a frying pan. Add sugar and prepared fruits; sauté for 1-2 minutes. Warm alcohol in a separate pan and ignite it off the heat, then pour the flaming alcohol over fruits.

  2. Baste the fruits constantly with the flaming sauce until the flames have died down, using a long-handled large metal spoon for safety. Serve immediately.