Fresh Fruits Flambe Recipes

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TROPICAL FRUIT FLAMBé

This tropical fruit flambé is a very warm, soft, and sweet treat but you must have skill and determination.

Provided by jjbazoka Music

Categories     Desserts     Fruit Desserts

Time 30m

Yield 3

Number Of Ingredients 8



Tropical Fruit Flambé image

Steps:

  • Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
  • Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
  • Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
  • Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 46.4 g, Cholesterol 4.6 mg, Fat 1.7 g, Fiber 4.2 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 14.3 mg, Sugar 34.9 g

¼ cup apple juice
2 tablespoons brown sugar
1 medium ripe mango, peeled and sliced
2 medium ripe bananas, peeled and sliced
6 large strawberries, sliced crosswise
¼ teaspoon ground cinnamon
¼ cup dark rum
1 ½ scoops vanilla ice cream

FRESH FRUITS FLAMBE

A delightful after dinner dessert, this fruit flambe can be spooned over ice cream or enjoyed just as it is. Danaka's Palace in Toronto developed this recipe in honour of Canada's greatest Prime Minister, Pierre Elliot Trudeau. Mr. Trudeau visited Danaka's Palace frequently, whether in an official capacity, or just in town to attend a theatre. I am far from being a famous politician, but I do attend theatres frequently. This particular recipe has a permanent home in my collection of "fast and easy to prepare"; my guests enjoy the selection of fruit used to produce this dessert. Increase the recipe logically to serve more guests.

Provided by TOOLBELT DIVA

Categories     Dessert

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 12



Fresh Fruits Flambe image

Steps:

  • Melt the butter in a flambe pan.
  • Add sugar and stir over medium heat until the mixture begins to caramelize.
  • Add the orange and pineapple juice and bring to a boil.
  • Add the pieces of fruit and stir to blend well with the caramel.
  • Pour in the Maraskina, Grand Marnier and Cognac and flame.
  • Allow the liquid to thicken slightly, but do not overcook the fruit.

Nutrition Facts : Calories 241.2, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 93.7, Carbohydrate 35.3, Fiber 0.8, Sugar 32.9, Protein 0.6

1 ounce butter
2 ounces brown sugar
2 ounces orange juice
1 ounce pineapple juice
4 slices oranges
2 slices grapefruits
4 slices peaches
6 pineapple chunks
6 fresh strawberries
1 tablespoon maraskina liqueur
1 tablespoon Grand Marnier
1 ounce cognac

CREPE WITH FRUIT FLAMBE FILLING

Make and share this Crepe With Fruit Flambe Filling recipe from Food.com.

Provided by tomoko matsunaga

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12



Crepe With Fruit Flambe Filling image

Steps:

  • Crepes:.
  • Sift dry ingredients into a bowl.
  • Mix together wet ingredients.
  • After making a well in the dry ingredients, pour wet ingredients into the well and gradually incorporate ensureinga smooth batter.
  • Allow to rest for 30 minutes.
  • When rested process as for crapes.
  • Fruit Flambe filling:.
  • Melt the butter and sugar in a saucepan. Add the juices and cook for 1-2 min until boil.
  • Add the fruit of your choice and gently toss it in the juices. add brandy and grand manier, cook further 30 sec to evaporate the alcohol.
  • put fruit flambe on the crape and fold. serve with scoop of ice cream.

Nutrition Facts : Calories 376.1, Fat 15.9, SaturatedFat 9.5, Cholesterol 93.5, Sodium 172.9, Carbohydrate 49.5, Fiber 0.9, Sugar 22.1, Protein 7.1

2 tablespoons Grand Marnier
1 tablespoon brandy
selection of favourite fruit, roughly chopped (e.g. strawberries or kiwi fruit or anything you prefer.)
1/4 cup orange juice
2 tablespoons lemon juice
1/3 cup sugar
60 g butter
125 g flour
15 g caster sugar
1 pinch salt
1 egg
250 ml milk

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