Flambeing Fruit

For a festive dessert, fruit is often flambéed, or flamed, after being sautéed, by adding a spirit such as brandy, rum or kirsch, or any liqueur. Brandy and rum blend with almost any fruit, while kirsch, the cherry-based eau de vie, suits stone fruits like plums, peaches, and of course, cherries themselves. A fruit-based liqueur may be added to intensify the flavor of the fruit, or to change its color. As well as looking spectacular, flambéed fruit tastes delicious; it can be served alone with ladyfingers or petits fours, but is best of all spooned on top of crêpes or ice cream.