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
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
FLAMBEED PINEAPPLE CREME BRULEE
Steps:
- Preheat an oven to 325 degrees F.
- To make the custard: Place 4 (6-ounce to 1 cup) ramekins on a baking pan. Place a saucepan on the burner. Add the cream, sugar, and the vanilla bean. Scrape the little seeds out of one half, and add them to the pot. Bring it to 'scald' (just before it begins to boil), but watch it because it can burn. Pull off the heat. Whisk the egg yolks in a medium bowl until well blended. Gradually, whisk the hot cream mixture into the yolks. Divide the custard evenly among the ramekins. Place the baking pan in the oven, and add some hot tap water into the pan to come partially up the sides of the ramekins.
- Bake until just set, for about 30 minutes. Remove from the oven and let cool to room temperature. Refrigerate until the custards are well set, about 2 to 3 hours.
- To make the pineapple: Peel, core and slice the pineapple off the core lengthwise, and into 6-inch thick pieces.
- In a medium pan, heat the canola oil. Pop in the pineapple and let it cook until browned on the edges, then dust with brown sugar to caramelize. Bring to a sizzle allowing the fruit to get nicely coated and slightly brown on the edges. Turn off the heat. Add a good shot of rum (if you do it while the burner is on, you may well need those firemen to put out the blaze!). Turn the heat on and let it 'flambe'. Add a generous bit of butter to build sheen and thicken this caramel sauce.
- When the fire subsides, place 2 pieces of pineapple onto your serving plate, top with a nice mound of creme brulee, dust it all again with brown sugar and torch it to a nice crunchy finish.
SAUTEED PINEAPPLES IN DARK PUERTO RICAN RUM ANDCOCONUT FLAMBE SAUCE ON VANILLA ICE CREAM
Steps:
- Preheat the oven to 350 degrees F. Bake the puff pastry rounds until golden brown, about 10 to 15 minutes. When golden, remove and let cool.
- Saute pineapple with coconut cream, brown sugar, pineapple juice, coconut, and cinnamon sticks. When pineapple caramelizes, remove from the heat and carefully add the dark rum. Return to the heat and carefully flambe. Cook until the alcohol cooks off and the flames die out. Remove from heat.
- To assemble, in large serving bowl or cup, place puff pastry round first in the center. Scoop out ice cream and place on round. Serve warm pineapple-rum sauce over ice cream. Garnish with some extra toasted coconut or with half cinnamon stick.
PINEAPPLE RUM FLAMBE
Steps:
- In a large skillet, cook the butter and brown sugar over medium heat, stirring, until the sugar dissolves. Place the pineapple in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side. Turn with a small spatula or tongs and cook on the second side until the pineapples are soft and richly browned. Add rum and flambe. Arrange on dessert plates.
EXOTIC PINEAPPLE RUM FLAMBE
A delicious, flavorful and exotic treat! Carmelized pineapple full of flavor gives this yummy dessert dish a high rating in my family! WE often sub fresh pineapple for the canned.
Provided by Dine Dish
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large skillet, cook the butter and brown sugar over medium heat, stirring, until the sugar dissolves.
- Place the pineapple in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side. Turn with a small spatula or tongs and cook on the second side until the pineapples are soft and richly browned.
- Add rum and flambe, keeping face clear of flames. Arrange on dessert plates.
Nutrition Facts : Calories 196.7, Fat 7.4, SaturatedFat 4.6, Cholesterol 19.1, Sodium 56, Carbohydrate 26.3, Fiber 2, Sugar 21.4, Protein 0.8
PINEAPPLE FLAMBé
This is a delicious and elegant end to any meal! In a pinch, I've managed to substitute the cognac with rum with a great deal of success. If the pinapple sits witht he strawberries for too long, it will take on a red tone, the flavor is still delicious though.
Provided by Alia55
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice pineapple in half, lengthwise.
- Remove fruit leaving 1 inch thick shell.
- Cut fruit into cubes and measure 1 ½ cups.
- Refrigerate shells.
- In a medium saucepan combine pineapple, strawberries, sugar and sherry; bring to a boil. Reduce heat and simmer uncovered, 5 minutes.
- Combine cornstarch with 1 tsp water and stir into sauce until slightly thickened.
- Scoop ice cream into shells and keep chilled.
- Just before serving warm cognac, ignite and pour over pineapple mixture.
- Serve ice cream from shells and spoon sauce over.
Nutrition Facts : Calories 572.5, Fat 16.9, SaturatedFat 10.2, Cholesterol 66, Sodium 129.4, Carbohydrate 77.1, Fiber 4.2, Sugar 63.9, Protein 6.5
FLAMBEED PINEAPPLE
For a showstopping fresh pineapple recipe, try flambe. We use this recipe as a topping for our Amaretto Pound Cake with Flambeed Pineapple but you can also serve it just with ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Cut each pineapple round into 4 wedges. Trim core from point of each wedge, and discard; set wedges aside.
- Heat sugar in a large skillet over medium-high heat, stirring, until sugar melts and turns golden brown, 3 to 4 minutes. Add pineapple; toss to combine.
- Stand back, and carefully pour in liqueur; immediately tilt skillet slightly, and ignite alcohol. When flames subside and caramel melts, stir in cream, lemon juice, vanilla seeds, and salt. Reduce heat to medium; let sauce boil, stirring occasionally, until thickened, about 5 minutes. Spoon pineapple and sauce over cake slices, and serve immediately.
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- Heat coconut oil or butter (or half and half) in a pan. Dip each side of the bread into the custard, giving each side a few seconds in the mixture. Transfer the soaked bread immediately to the hot pan. Cook the toast until golden on each side, about two to three minutes per side.
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