Flambeeing

Appears in

Published 1999

About

Any high-proof alcohol such as brandy, rum, a fortified wine like Madeira, or a fruit-based liqueur can be used to flambée. Fruits, such as grapes or cherries, are best suited to flambéeing and the burning alcohol acts as a simple sauce.

In a pan separate from that for the fruit, warm the alcohol, ignite it away from the heat and pour it over the fruit. This will stop the fruit from burning as the alcohol is lit.
While the alcohol is still alight, baste the fruit evenly, coating all the fruit in the alcohol while taking care that none of the fruit burns. For safety, use a longhandled metal spoon.

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Part of

Basic Techniques

Sauces

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