Mango Flambe Or Peach Or Pineapple Or Use Your Imagination Food

MANGOES FLAMBé

Steps:

• Preheat broiler.
• Wash and dry mangoes. Remove 2 flat sides of each mango with a sharp knife, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces (reserve remaining fruit for another use). Make a crosshatch pattern with a small sharp knife, cutting across fruit down to skin at 1/2-inch intervals and being careful not to pierce through. Grasp fruit at both ends and turn inside out to make flesh side convex.
• Arrange fruit, skin side down, in a large shallow baking pan lined with foil and sprinkle evenly with 4 tablespoons turbinado sugar (total). Broil 5 inches from heat until fruit is golden brown (it will not brown evenly), about 5 minutes. Arrange fruit on a large platter.
• Cook rum with remaining sugar in a small saucepan over moderately low heat, stirring, until sugar is dissolved. Remove from heat, then carefully ignite rum with a kitchen match and pour, still flaming, over warm mangoes. Serve immediately.

MANGO FLAMBE

Steps:

• Preheat broiler.
• Wash and dry mangoes. Remove 2 flat sides of each mango with a sharp knife, cutting lengthwise alongside pit and as close to pit as possible, so that mango flesh is in 2 large pieces (reserve remaining fruit for another use).
• Make crosshatch pattern with a small, sharp knife, cutting across fruit down to skin at 1cm intervals and being careful not to pierce through. Grasp fruit at both ends and turn inside out to make flesh side convex.
• Arrange fruit, skin side down, in a large, shallow baking pan lined with aluminium foil and sprinkle evenly with 4 tablespoons sugar mixed with cinnamon(total).
• Broil 5 inches from heat until fruit is golden brown (it will not brown evenly), about 5 minutes. Arrange fruit on a large platter.
• Cook rum with remaining 2 tablespoons sugar in a small saucepan over moderately low heat, stirring, until sugar is dissolved. Remove from heat, then carefully ignite rum with a kitchen match and pour, still flaming, over warm mangoes. Serve immediately.

PEACH PINEAPPLE JAM

Steps:

• In a large kettle, combine peaches that have been washed, peeled, pitted and chopped with pineapple, lemon juice and cherries.
• Add pectin and mix together.
• Over medium high heat, bring to a boil stirring constantly.
• Add the sugar all at once, mix well and return to a full rolling boil, adding 1/2 tsp butter if needed to reduce foaming.
• When it reaches the full rolling boil, boil for 4 minutes.
• Remove from heat and continue to stir for a couple minutes. If need be, skim foam off the top. Pour into hot jars.
• If needed wipe edge of jars and then put lids and rings on. Get them as tight as you can by hand and turn upside down. Set timer for 5 minutes.
• After 5 minutes, turn right side up and let sit in an area free from drafts until cooled.
• If desired you can water process. Either way if the jar does not seal, put it in the fridge and use it first.

MANGO FLAMBE (OR PEACH OR PINEAPPLE OR USE YOUR IMAGINATION)

Steps:

• Simmer jam, sugar and water until mixture is syrupy, about 5 minutes.
• Add mangos and cook over low heat 3 minutes.
• Stir in lemon juice.
• Heat brandy until just warm. Ignite and pour flaming over mangos.
• Stir and spoon over ice cream.