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Baked Fruit Flambe

andreaa's picture
Ingredients
  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)
Directions

Preheat oven to 400F.
In small saucepan, com- bine marmalade, lemon peel, and lemon juice; mix well.
Bring just to simmering over low heat.
Set aside.
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

Recipe Summary

Cuisine: 
European
Course: 
Side Dish

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