Flambéed desserts

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About
Simple flambéed desserts are easy and dramatic to serve. Fruit is usually the main ingredient and a brandy or liqueur that complements the flavour is used to flame the dish.
When preparing any flambéed recipe it is always necessary to release the alcohol by warming the spirit over heat for a moment. When a match is put to it, the spirit instantly bursts into flames. Shake the pan gently so that the flames spread all over the ingredients.
Cook for a moment longer after the flames have died, so that the spirit loses its rawness and the sauce remaining tastes smooth and mellow.