Pan-Fried and Flambeed Fruit

Flambeed fruits take on an intense flavour. Use brandy, rum, a fruit-based liqueur or a fortified wine. Warm the alcohol separately, ignite it with a taper, then pour it over the fruit.

1. Cut large fruit into wedges or slices. Sprinkle with caster sugar and a little ground cinnamon grated nutmeg or ground mixed spice.

   

2. Melt a thin layer of unsalted butter in a frying pan. Turn the fruit in the butter over a medium to high heat until they are lightly browned.

   

3. Heat a little brandy, rum, Grand Marnier or similar alcohol for a few seconds in a separate pan, set it alight and pour it over the fruit. The flame will quickly die down.