Baked Fruit Flambe
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Lemon peel||2 Teaspoon, grated|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Light brown sugar||1 1⁄2 Cup (24 tbs), firmly packed|
|Cinnamon||1 1⁄2 Teaspoon|
|Canned peach halves||1 Pound (Drained)|
|Canned peach halves||26 Ounce (Drained)|
|Pineapple sticks||9 1⁄2 Ounce (Drained)|
|Bananas||2 , quartered (Peeled)|
|White rum||1⁄2 Cup (8 tbs)|
Preheat oven to 400F.
In small saucepan, com- bine marmalade, lemon peel, and lemon juice; mix well.
Bring just to simmering over low heat.
Meanwhile, in medium bowl, combine brown sugar and cinnamon; mix well.
Dry fruit (except the banana quarters) well on paper towels.
Dip all pieces of fruit in marmalade mixture, then in sugar mixture, coating com- pletely.
Arrange the fruit in a 13-l/2-by-9-by-2-inch baking dish; bake 15 minutes.
Just before serving, slowly heat rum in small saucepan.
Ignite; pour flaming over fruit.
Nice served over ice cream.
Makes 8 servings