Indulge in a symphony of flavors with our exquisite poached fruit flambé, a delightful dessert that elevates the art of culinary artistry. This dish showcases a vibrant medley of seasonal fruits, each carefully poached in a luscious syrup infused with aromatic spices and zesty citrus. As the fruits bask in their flavorful bath, they transform into tender morsels, bursting with natural sweetness and vibrant colors. The magic intensifies when the flambé technique takes center stage, igniting the infused syrup with a burst of flames, creating a captivating spectacle of fire and aroma. The result is a mesmerizing dessert that tantalizes the senses, leaving you enraptured by its beauty and delectable taste. Embark on a culinary journey with our curated collection of poached fruit flambé recipes, each featuring unique flavor combinations and enticing presentations. From classic pairings like peaches and cinnamon to exotic fusions of mango and lemongrass, these recipes offer a diverse exploration of this timeless dessert. Delight your palate with our selection of recipes, meticulously crafted to guide you through every step of the process. Discover the secrets to achieving perfectly poached fruits, master the art of flambé, and unveil the nuances of creating stunning garnishes that elevate your dessert to a work of art. Prepare to impress your guests and create lasting memories with our exquisite poached fruit flambé recipes, a true testament to the transformative power of culinary artistry.
Let's cook with our recipes!
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
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
PERFECT POACHED FRUIT
Steps:
- Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
- Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
- Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla bean before serving if you like.
FLAMBEED VANILLA-POACHED PEARS WITH APRICOT SAUCE
This is a great dessert for a fancy party or a girl's night in! I love pears, and I love this recipe, because lighting the rum on fire caramelizes the sugar, and pulls out the flavor of the pears. I served this dish to a rich couple and got a hefty tip back, so I figured it must have been good!
Provided by Anna
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Bring 1 1/2 cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
- Increase heat to medium-high, and boil the syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
- To serve, pour the hot sauce over the pears, and sprinkle with the rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 43.7 g, Fat 0.2 g, Fiber 2.7 g, Protein 0.5 g, Sodium 12.7 mg, Sugar 32.2 g
POACHED FRUIT
Steps:
- Peel and dice fruit. Place Riesling in saucepan, add sugar, basil and fruit. Simmer slowly until fruit is tender. Cool and serve over ice cream.
POACHED FRUIT
Disguise your favorite fruit as a sweet, relatively healthy treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine wine, sugar, cinnamon sticks, lemon peel, and 5 cups water. Place over medium heat, and stir until sugar is dissolved. Gently place nectarines in the liquid. Add more water if needed to cover nectarines. Place a square of cheesecloth over the fruit, and top with a small plate to keep fruit submerged.
- Increase heat to high, and bring liquid to a boil. Reduce to a simmer, and cook until nectarines are tender but not soft, about 5 minutes. Remove nectarines from liquid, and allow to cool
- Return liquid to a boil, and cook until reduced to a syrup that will coat the back of spoon, about 20 minutes. Remove from heat, and cool.
- Cut nectarines in half, and remove pit. Place two halves on serving plate. Drizzle with syrup. Top each half with a dollop of creme fraiche and a sprig of mint.
PEACH FLAMBE WITH RUM
Apricots or another fresh fruit could be substituted in this recipe. The most important factors are the quality and ripeness of the fruit. The peaches are cut into wedges and sauteed in a little butter and sugar until they soften and their juices begin to caramelize. Then, lemon juice and peach preserves or jam are added and the dish is finished with dark rum for flavor.
Provided by Jacques Pepin
Categories dessert
Time 15m
Yield Six servings
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan and mix in the sugar. Add the peaches and cook over high heat until the peach wedges soften and begin to render juice and the juices begin to thicken and caramelize, about 5 to 6 minutes. Add the lemon juice and peach preserves and cook an additional 2 to 3 minutes.
- In your kitchen or at the table, add the rum and ignite, burning the alcohol for about 1 minute. Divide the dessert among six serving dishes and serve as is or with a scoop of ice cream in the center.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 1 gram, Carbohydrate 40 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 9 milligrams, Sugar 32 grams, TransFat 0 grams
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
PEARS FLAMBé
A pear flambé everyone will love. My daughter loves it. Fun to make and great to taste. Serve with ice cream.
Provided by justin4102
Categories Pear Desserts
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter with 1/4 cup plus 2 tablespoons brown sugar in a heavy nonstick skillet over medium heat. Sauté pears and cinnamon until pears begin to soften, 4 to 5 minutes. Stir in rum and lime juice.
- When liquid starts to simmer, keeping your face and body away from skillet, ignite quickly with a lit match. When flames subside, remove from heat. Serve with ice cream.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 62.3 g, Cholesterol 59.5 mg, Fat 19 g, Fiber 5.8 g, Protein 3.1 g, SaturatedFat 11.8 g, Sodium 62.1 mg, Sugar 50.4 g
Tips:
- Choose ripe and flavorful fruits for the best results.
- Use a heavy-bottomed saucepan to prevent the fruit from sticking.
- Add a small amount of water to the saucepan to help prevent the fruit from burning.
- Bring the poaching liquid to a simmer before adding the fruit.
- Cook the fruit gently until it is tender but still holds its shape.
- Remove the fruit from the poaching liquid and set aside to cool.
- To flambé the fruit, heat a small amount of alcohol in a saucepan until it is hot but not boiling.
- Carefully pour the heated alcohol over the fruit and ignite it with a match or lighter.
- Let the flames burn off completely before serving the fruit.
Conclusion:
Poached fruit flambé is a classic dessert that is both elegant and delicious. It is perfect for special occasions or simply for a special treat. With a little care and attention, you can easily make this dish at home. So next time you are looking for a dessert that is sure to impress, give poached fruit flambé a try.
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