Recipe by TOOLBELT DIVA
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.
Top Review by Fairy Nuff
Beautiful way to prepare fruit Toolie! I subbed pears and honeydew for the pineapple and peaches (due to availability)and used a lovely ruby grapefruit. This was my first go at flambe .... hehehe it's quite spectacular and lends a wonderful flavour to the fruit. My family was most impressed and I still have my eyebrows :) .
- 1 ounce butter
- 2 ounces brown sugar
- 2 ounces orange juice
- 1 ounce pineapple juice
- 4 slices oranges
- 2 slices grapefruits
- 4 slices peaches
- 6 pineapple chunks
- 6 fresh strawberries
- 1 tablespoon maraskina liqueur
- 1 tablespoon Grand Marnier
- 1 ounce cognac
Directions See How It's Made
- 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.