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Baked Fruit Flambe

andreaa's picture
  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.
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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3121 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.5%

Saturated Fat 0.37 g1.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 174.3 mg7.3%

Total Carbohydrates 751 g250.4%

Dietary Fiber 42.7 g170.7%

Sugars 669.3 g

Protein 12 g23.4%

Vitamin A 191% Vitamin C 387.2%

Calcium 24% Iron 31.4%

*Based on a 2000 Calorie diet

Baked Fruit Flambe Recipe