Flambe bananas are a spectacular-looking and delicious-tasting dessert, which is caramelized banana slices fried with the addition of alcohol. Dessert is considered a classic restaurant dish, but with a little preparation it can be prepared at home without much difficulty.

The term "flambe" (from the French flambee - to blaze, to flame) in the name of the dessert means that the flambé method is used in the preparation of the dish, i.e. short-term roasting of bananas with an open fire. Perhaps this term sounds somewhat mysterious, but in fact it represents the addition of a small portion of strong alcohol to bananas fried in caramel and its subsequent ignition. At the same time, the alcohol in the pan flashes spectacularly and burns for several seconds until it completely evaporates, giving the dish a seductive aroma and creating the thinnest, slightly crispy crust on the surface of the banana slices.

The cooking process, as you can see, is not too intricate, but requires caution, since it includes the stage of working with an open fire. In this recipe, I propose to analyze the main nuances and subtleties of cooking flambé bananas at home. Let's start?!

To prepare banana flambé, you will need the ingredients listed in the list.

Peel and cut bananas. In the process of frying, banana pieces will become softer, therefore, for the convenience of further work with them (turning, serving), it is best to cut small bananas in half, larger ones into 4 parts.

Combine sugar and butter, and over medium heat, stirring if necessary, fry for 3-4 minutes until the sugar and butter melt into a translucent syrup.

Heat the resulting mixture for another 2-3 minutes, until it acquires a golden hue. At this stage, the caramel may be a little uneven, partially exfoliating into butter and melted sugar - this is normal. The mixture will acquire smoothness and uniformity a little later, at the flaming stage.

When the melted sugar turns caramelised, add the bananas to the pan and fry for another 1-1.5 minutes until the banana pieces are lightly browned. Longer frying can cause the banana pieces to become too soft and fall apart when turned over.

Gently flip the banana slices and fry for 1 more minute on the other side. Sprinkle bananas with 1-2 pinches of ground cinnamon, if desired.

Measure out 2 tbsp. cognac or other strong aromatic alcohol, pour the drink into the pan, wait 1-2 seconds for the alcohol to warm up, take a step back and set fire to the mixture.

The duration and intensity of burning depends on the heating temperature. The stronger the heat, the more intense the flame will flare up. After a few seconds of burning, the alcohol will evaporate and the flame will go out on its own.

Important!

1. Do not pour alcohol into the pan directly from the bottle..

2. Ignite the mixture, don't lean over the pan, and vice versa, move away from her.

3. Prepare and keep a lid of a suitable diameter next to the pan. So, if necessary, you can quickly stop the burning process by covering the pan with a lid. Do not fill the burning dessert with water!

As soon as the flame goes out, the dessert is ready. Carefully place the banana slices on a plate, top with a scoop of ice cream and pour over the resulting fragrant caramel. If the caramel has cooled and thickened slightly while you were decorating the dessert, warm it up.

Flambe bananas are ready.

Enjoys huge popularity. However, you don't have to be a professional chef to cook delicious French food. And today, many are interested in the question of how to cook flambé. What is this dish? What products will be needed for its preparation and what rules should be followed?

Flambe: what is it?

In fact, the flambé process is one of the most sophisticated and spectacular techniques used by today's professional chefs. So how is flambé made? What it is?

The word itself translates as "combustion". The essence of the reception is a short-term firing on the fire of the finished dish. Moreover, the catalyst for the combustion process is, as a rule, alcoholic beverages, which quickly flare up, burn brightly, but quickly fade. Depending on the main components of the dish, brandy, cognac and rum are most often used as fuel.

Naturally, the serving of such a dish looks impressive, because the roasting is carried out in front of the visitors. In addition, cooked food retains the mild flavor of the liquor used. And a bright, but quickly burning flame provides the dish with a soft and crispy crust.

By the way, there is also a dish called “tart flambé”. What it is? It is a flat pie with a filling that is cooked over an open fire. This is a dish so do not confuse these two concepts.

What foods can be prepared in this way?

In fact, almost any dish can be cooked using this method. For example, in expensive restaurants, customers are offered flambé fruits. These can be bananas, apples, peaches, strawberries, etc.

In addition, vegetables are good to flambé. Roasting meat is also possible, but requires some professionalism and experience, as this process is longer. Some establishments serve chicken, veal, and even flambé seafood.

Dish at home: some technical points

Naturally, such delicacies can be prepared at home, but you should start with simpler dishes. In addition, you need to follow some safety rules.

To begin with, it should be noted that the temperature during the combustion of alcoholic beverages can reach 800-900 degrees. Therefore, it is not recommended to use cookware with non-stick (Teflon) or enamel coating. Even brief exposure to such high temperatures can damage the surface. It is best to choose containers made of stainless steel or bare cast iron.

If you are a beginner, it is better to use dishes with a long handle covered with heat-resistant material (for example, a frying pan or a saucepan) - this will protect your skin from damage. For ignition, do not use a lighter - long fireplace matches are more suitable. These simple rules will make cooking safer.

Since the fire goes out quickly, there is no need to worry about the food burning. If you are preparing a particularly delicate dish, you can pour alcohol not on the products themselves, but on the edges of the pan - the effect will be almost the same.

There is another cooking technique that looks much more spectacular, but requires some skills. Professional chefs sometimes pour alcohol into a separate container (for example, a coffee cezve) and set fire to the drink. Pour the burning liquid over the dish and wait until the flame goes out. Again, in this case, it is worth using a container with a long handle.

Banana flambé: simple and delicious

Cooking flambé (there is a photo here) from bananas is quite simple. For four servings, you will need the following products:

• 4 ripe bananas;
• two tablespoons of orange peel;
• 70 g butter;
• 2 tablespoons of lemon juice;
• half a glass of orange juice;
• 50 ml brandy (preferably high quality);
• 80 g of sugar;
• vanilla ice cream to taste.

First, peel the bananas and cut them into halves. Melt 40 g of butter in one frying pan and fry bananas in it. Put the remaining oil in another pan, add orange juice, lemon juice, and sugar. Keep the syrup on low heat for three minutes, stirring constantly. Now put the fried bananas there and warm the dish for a few more minutes.

Before serving the delicacy, along with the zest, pour cognac and set it on fire. As soon as the fire goes out, you can put banana slices on plates along with ice cream.

Crepe Flambe: Recipe

Put the pancake on the pan. Any berries and fruits can act as a filling - pieces of apples and bananas, strawberries, sprinkle peeled fruits on top with sugar and put a piece of butter.

Now pour a small amount of alcohol over the filling of the pancake (usually cognac or rum is used), and then set it on fire. As soon as the flame goes out, the dessert is ready to eat. By the way, butter and melted sugar will provide the fruit with a delicious, crispy, fragrant crust.

Delicate delicacy recipe

Dessert "Flambe sunset" is considered the best option for an unforgettable romantic breakfast, because its delicate and sweet taste gives a pleasant relaxation. So how do you prepare it?

This is how flambé is made. This dessert is truly delicious. However, do not forget that the quality of cognac will affect the main features of the food, so it is better to choose expensive varieties.

Flambe oranges: a delicious and spectacular dessert

For another recipe, you will need oranges, granulated sugar, butter and whiskey. This dessert is very easy to prepare.

Flambe (or flambé) is not quite the usual way of cooking. However, such food is traditionally prepared, but before serving it is poured with cognac or other strong alcoholic drink and set on fire.

Bottom line: alcohol burns out, and the dish acquires an unusual and piquant taste.

Most often this happens in front of the client. Such an action with show elements is carried out in cafes and restaurants, thereby attracting the public to their establishments.

But flambé can also be made at home.

Subtleties of cooking

• Only strong alcoholic drinks are used as fuel: cognac, rum, vodka, brandy.
• Almost any food can be flambéed: vegetables, fish, meat, fruits and berries. Meat using the flambé method takes longer to cook and requires skill and skill, therefore, at home, housewives make flambé most often from fruits or vegetables.
• Given the fact that the combustion temperature of alcoholic beverages is quite high, you need to follow safety precautions so as not to get burned.
• Before embarking on such unusual cooking, you need to acquire the appropriate utensils. Modern pans with non-stick coatings are not suitable for this purpose. Therefore, it is best to use stainless steel or cast iron pans. They must be with a long handle to avoid getting burned.

banana flambe

Ingredients:

• bananas - 4 pcs.;
• butter - 70 g;
• sugar - 80 g;
• lemon juice - 40 ml;
• orange juice - 100 ml;
• cognac - 50 ml;
• orange zest - 1 tbsp. l.;
• ice cream.

Cooking method

• Cut the bananas in half lengthwise.
• Divide the butter in half. Melt one half in a pan and fry bananas on it.
• Pour orange and lemon juice into another pan, put sugar and remaining oil. Stir and simmer over low heat for about three minutes.
• Put the fried bananas in the syrup and warm everything together for a few minutes.
• Prepare the plates on which you will lay out your dessert. Sprinkle bananas with zest, pour cognac and set on fire. When the fire goes out, transfer the dessert to plates. Put a scoop of ice cream next to it.

Pancakes with fruit flambé

Ingredients:

• thin pancakes cooked according to your favorite recipe - 8 pcs.;
• cranberries - 100 g;
• apples - 1 pc.;
• sugar - 100 g;
• butter - 50 g;
• cognac - 50 ml.

Cooking method

• Cut the apples, remove the core, cut the fruits into cubes.
• Wash cranberries and pat dry.
• Melt butter in a frying pan, add apples and berries. Put sugar. Stir and heat until sugar dissolves.
• Pour cognac over the fruit and set it on fire.
• When the fire goes out, keep the fruit on the fire for another 2-3 minutes.
• Place pancakes and fruit flambé on a plate.

Pancakes with orange flambé

Ingredients:

• thin pancakes - 8 pcs.;
• butter - 50 g;
• sugar - 8 tbsp. l.;
• oranges - 2 pcs.;
• cognac - 80 ml.

Cooking method

• Divide all the ingredients into 4 parts, each of which will go to prepare a flambé for two pancakes.
• Peel the oranges from the peel, disassemble into slices, remove the white film from them.
• Put butter in a frying pan and melt. Add sugar and stir.
• When the sugar is melted, dip the orange slices into it and mix again.
• Lay a pancake folded in half and brush with syrup.
• Pour in a spoonful of cognac and set it on fire.
• When the fire is out, transfer the pancake to a plate and top with the orange flambé.
• In the remaining syrup, make another flambé pancake.

The most logical beginning of an article about flambé, flambing is a story about what this word means in general and what its secret meaning is. Like all the most delicious in cooking, the term came into Russian from France and is translated literally as “flame”, “flame”. In general, this says, if not everything, then a lot: flaming is a method of preparing and serving food by dousing with alcohol and setting it on fire. In fact, the finished dish is simply generously covered with something strong and fragrant (usually at least 40%), and then ignited. Nothing complicated - at first glance, but let's take a closer look.

In the process of flaming, two problems are solved. The first is that the food acquires delicious flavor notes. Maybe they are not as obvious as the main, leading taste of this or that dish, but if you put in front of you, for example, two identical chickens, fried together in the oven, but one then additionally processed by the flambé method, believe me, you are absolutely feel the difference. The aroma is incredible, the taste is unusual - you can't help but feel it.

The second aspect of flambing is incredible spectacle. In many restaurants, the serving of such food turns into a mini-performance - accompanied by special music, special effects and small light shows. Connoisseurs and gourmets usually order flambéed dishes on the occasion of holidays and special events that you want to celebrate solemnly and with pathos.

However, do not think that this is an exclusively restaurant option for serving food. At home, you can also play with flaming, and no less worthy and interesting.

What can be flambéed?

Traditionally, the flaming method is used to finish the preparation of meat and poultry dishes, however, desserts, fruit salads and various confectionery products are poured with alcohol and set on fire. Here is a small list of what can be prepared and served in this way:
- meat: steaks, meatballs, boiled pork;
- whole baked chicken, duck, turkey;
- Fish and seafood;
- all kinds of fruits;
- ice cream;
- desserts under the "cap" of meringue and desserts under meringue;
- pancakes;
- biscuits and cakes;
- mushrooms;
- fried cheese;
- beverages.

In general, you can flambé anything you like - there are no boundaries, no prohibitions, everything depends only on your courage and imagination. Who knows, maybe your grandmother's signature family salad will also become a flambé salad after you read this article?

What do they flambé?

It's clear: in order for the flambé method to work as it should, you should take good quality alcohol, the strength of which is not lower than 40%. Most often it is cognac, whiskey or brandy. Less often - vodka. Sometimes it's gin or rum. Fruits, pancakes, omelettes and desserts "prefer" liqueurs, calvados, cognac.

When choosing alcohol for flambing, do not forget that the essence of the method is not only in spectacular serving. After the alcohol is evaporated, the very taste of the drink remains - combining with the main notes of the dish, it creates a wonderful composition, for which connoisseurs love flambé dishes.

Flambéed chicken breasts

At first glance, it may seem that chicken breasts are a completely trivial thing and not at all festive. However, try to come up with an unusual sauce and serve them flambéed with fragrant alcohol - and immediately that same boring fillet will sparkle with new colors and shades.

Ingredients:

2 chicken breasts (optimally - on the bone and with the skin on)
40 g butter
1 st. l. paprika
50 ml cognac (rum, brandy)
2 tbsp. l. dry red wine
250 g pitted cherries
2 tbsp. l. Sahara
1/2 tsp starch
salt to taste

My chicken fillet, dry, grease with butter, sprinkle with paprika and salt. Spread on a baking sheet and bake at a temperature of 180 degrees until cooked (about 30-40 minutes).

We're preparing the sauce. In a convenient saucepan, boil the cherry with wine, sugar, starch, salt. Puree with a blender. When the meat is ready, add cognac to the sauce, remove from heat, quickly pour over the meat and set it on fire.

flambé shrimp

Seafood on the festive table always looks especially solemn, and if you serve them spectacularly poured with fragrant alcohol, the dish from a festive one will turn into an unrealistically festive one.

Ingredients:

1 kg tiger prawns
1/3 tsp ground chili pepper
2 tbsp. l. liquid honey
1 tsp lemon peel
2 tbsp. l. lemon juice
1/3 cup cognac
3 art. l. olive oil
salt to taste

Put the defrosted tiger prawns on a well-heated pan with olive oil, fry on each side for half a minute. Separately, mix honey, lemon juice, pepper, zest, pour over the shrimp. Stirring, fry until the sauce thickens, then evenly pour cognac, set fire and serve. The alcohol will evaporate, and the shrimp, in addition to the sweet and spicy taste, will also acquire an amazing raisin flavor and a subtle fruity note.

flambéed steaks

Deliciously cooked meat, brutal and of high quality, has always been the king of the festive table. Flambéed steaks are just a dish of this category: nothing superfluous, just perfect and “pure” taste.

Ingredients:

2 beef steaks
salt, pepper to taste
4 tbsp. l. dry red wine

Prepare the meat - lightly beat off or cut, salt and sprinkle generously with pepper. In a well-heated grill pan, brown the meat on one side for about 2 minutes. Flip, fry for another two minutes, then pour wine over and ignite. When the alcohol burns out, transfer the steaks to a plate and serve.

Flambéed Crepe Suzette

Do you think pancakes are such a simple treat that is appropriate only for Sunday family breakfasts and cozy evening tea parties and is not at all suitable as a holiday treat? Wrong! It all depends on how you serve this dish! A little orange peel, unconventional for pancakes, pathos alcohol and fire - and with dessert you will slay everyone without exception. And here it is, follow the link.

Dough Ingredients:

270 ml milk
3 eggs
2 tbsp. l. Sahara
1/4 tsp salt
150 g flour
30 g butter
1 orange (juice and zest)

Sauce Ingredients:

1 orange (juice and zest)
80 g sugar
70 g butter
70 ml unsweetened orange liqueur (cognac, rum)

Cooking pancakes. We take out all the ingredients from the refrigerator in advance - they should be at room temperature.

In a convenient bowl, break the eggs, beat until the mass brightens, gradually adding sugar and salt. When the eggs increase in volume and become almost white, add half the milk, sift the flour. Mix until smooth - there should not be a single lump in the dough.

Pour in the remaining milk, add melted butter, freshly squeezed orange juice and zest. Once again, mix everything and let it brew for 30-40 minutes. After that, fry the pancakes over medium heat on both sides until light golden. Yield - 10-12 pieces.

We're preparing the sauce. Heat a skillet with high sides over medium heat. We spread the butter and sugar. As soon as the sugar dissolves, pour in freshly squeezed orange juice. Cook until lightly thickened (5-6 minutes), then add the zest and liquor, mix, turn off.

We serve pancakes. With the help of a special lighter or long fireplace matches, we set fire to the sauce. As soon as the fire goes out, pour the sauce over each serving of dessert.

banana flambé

Flambéed fruits are a great option for a sweet treat when you want to surprise and please guests and not burden yourself by standing at the stove. To cook such splendor, you will have to leave the table for some 10 minutes - and then return with triumph and radiance!

Ingredients:

1 banana
15 g sugar
15 g powdered sugar
30 g butter
40 ml cognac or rum

In a frying pan with high sides, lightly caramelize sugar, add butter. As soon as the butter has melted, put the banana cut lengthwise into two parts. Fry lightly on both sides, then sprinkle with powdered sugar. We pour alcohol, set it on fire. Serve as soon as the flame goes out, pouring over the sauce formed in the pan.

Safety precautions when cooking flambé

This part of the material will most likely seem boring and uninteresting to you and, like most people, you will decide to give in to the temptation and skip the tedious instructions and moralizing, but still try to be reasonable. It is important.

When planning your holiday menu, let's think like grown-ups: flambéing is dangerous. Beautiful, spectacular, amazing and in every possible way oh-and-oh, but at the same time dangerous, and this moment should be taken into account in the first place.

If you have small children present at the celebration, unpredictable in their movements and games, flambe should be deleted from the menu, even though you really want to impress the guests by stunning everyone with the spectacularity and spectacularity of the dish. As a last resort, if you do decide in favor of this option, please make sure that all children are under the strict and reliable supervision of responsible adults who can restrain themselves from opening their mouths and admiring the flames and entertainment, and will instead watch the small members of your family.

The choice of dishes for flaming is especially important. Ideally, this is a frying pan with high sides and a long handle - these two elements will provide additional protection against possible fire on foreign objects. In addition, take care of a tight-fitting lid: if something somehow goes wrong, you can always close the pan and stop the flow of oxygen inside, thus extinguishing the flame rather quickly.

Ordinary matches in this case do not fit categorically - you risk getting huge burns. If the house does not have a special spirit lamp, take long matches designed for lighting firewood in the fireplace: their size is an additional safety measure for you.

In no case should alcohol be poured onto a dish directly from a bottle - the flame can quickly help the glass burst, and then, in addition to burns, cuts will also have to be treated on New Year's Eve. Masters resort to the help of small ladles - they scoop up and pour alcohol onto the dish.

Don't neglect gloves. Yes, not solid. Certainly not festive. Certainly not elegant. But it's safe. If you don’t want to get heavy-duty blacksmithing leggings out of the stash, buy a couple of new silicone gloves especially for the holiday - they look good and protect your hands.

Do not forget that pouring water into alcohol burning in a pan with oil is strictly prohibited! Get explosion, volcano, grease splatter and burns. Lid! If you need to quickly put out the fire, only a tight-fitting lid will save you.

But in general ... Before inviting guests to flambé steaks, practice at home. And preferably - start with the simplest. Himself. Put, for example, pilaf or mashed potatoes on a dish in a “slide”, on top of which place a half of an egg shell. Pour something stronger inside, then turn off the light and set it on fire? Beautiful? Certainly. Was it immediately effective and spectacular? Great, you can continue training by going to the next step - put something tasty and festive on the dish in the center, but carefully pour alcohol over the edges of the plate and set it on fire. Out? Then go to the next level, everything is in your hands.

10 useful tips on how to make a flambé dish especially tasty

• 1. Remember: the classic version is when a hot, maximally hot dish is flambéed. Only in this way will the alcohol ignite easily and provide the desired entertainment.
• 1. The golden rule of flambéing: set it on fire as soon as you pour it with alcohol. A little delay - and the alcohol will be absorbed into the food, will not burn out completely and will not give the desired aromatic effect, instead it will be clearly felt as a persistent alcoholic aftertaste.
• 1. The ideal option for serving flambéed food is when the finished dish is set on fire in the presence of guests. To make the process spectacular and safe, think over the arrangement of tables, chairs, and a tray with refreshments in advance. It's great if you have a separate serving table on wheels that is optimal for this purpose.
• 1. It is a mistake to think that alcoholic drinks that you just don’t want to drink are suitable for flambing: if you don’t like the taste of cognac or brandy in its “pure form”, you won’t like the aroma that they give to cooked food.
• 1. Flambéing loves twilight. It is impossible to completely remove the light, it is dangerous, but it does not interfere with putting out extra light bulbs and turning off the lights in neighboring rooms.
• 1. For more entertainment, you can mix "related" drinks for flambéing - sweet wines go well in this case with liqueurs, whiskey can be quite complemented with cognac, and rum will be interesting to "look" with brandy or gin. Look for your optimal combinations, create a personal "business card".
• 1. Flambéing is, first of all, a show and a spectacle, so think in advance how and in what dish you will implement the planned action. Grandma's old cast-iron frying pan may fry perfect cutlets, but it is not categorical for flambéing. Look for shiny, licked, polished, perfect.
• 1. Remember that different alcohols burn differently. Even if you already feel like a master of flaming after ten implemented recipes with cognac ignition, there are no guarantees that it will turn out just as simply and beautifully with that bottle of whiskey that is on the top shelf of the cabinet. Training is the key to success, so be sure to practice for a cat before you arrange a demonstration performance for guests. practice alone. It won't hurt.
• 1. A beautiful and crispy caramel crust on flambéed desserts is achieved by sprinkling a little sugar on food - when cooked, it melts and turns into caramel.
• 1. Well, and most importantly. Boring, boring and uninteresting: remember about safety: on New Year's Eve, as, indeed, on any other holiday, it is not at all interesting to go to burn centers and put droppers. It is better to drink champagne and enjoy…. flaming!

Have a nice holidays and successful kitchen experiments!

France has given the world delicious culinary recipes, among which flambé attracts special attention.. This dessert got its name from fr. flamber, which translates as "to burn". In fact, the task of the cook is to arrange a fiery extravaganza and not burn his own fingers.

There are two ways to cook flambé. So you can simply burn fruits (peaches, bananas and others) with a flame. Or fill the dish with an alcohol-containing drink and set it on fire. As soon as the flame goes out, you will get a fragrant dessert that will please even the most sophisticated gourmet. To enhance the taste of flambé, you can use a crispy crust of powdered sugar. Agree, the recipe is quite simple.

Almost every flambé recipe involves the use of fruit. Moreover, most often they are flambéed in the first way, i.e. they set fire to alcohol and pour it over bananas, peaches and other goodies. Over time, you can improve your dessert and start using powdered sugar (to create a crust), butter (to give softness), cinnamon, melted sugar, orange and lemon juice and other ingredients for flambé.

Peach and ice cream flambé

To make flambé you will need:

• fresh peaches - 3 pcs.
• half-ripe bananas - 1 pc.
• butter - 1 tsp
• cognac - 50 ml
• sugar - 2 tbsp.
• cream - 200 ml
• red currant - 1 tsp

Preparing this dessert is quite simple. And the first thing to do is ice cream.

Ice cream recipe:

1. Take bananas and peaches (one each) and beat in a mixer.
2. Combine the cream with powdered sugar (a little more than half) and mix thoroughly.
3. Combine the resulting puree and whipped cream until smooth.
4. Put in refrigerator.

Now you can move on to working with peaches:

1. Remove pits from fruits and cut them into slices.
2. Remove skin.
3. Heat up a pan, add butter and sugar.
4. Caramelize the peach slices.
5. Add cognac and set it on fire.

This recipe also involves the use of red currants. It is useful for creating sauce - just add sugar to the berries and boil them.

Now you can collect dessert:

1. Arrange the peach slices on a plate.
2. Place ice cream on top (2-3 scoops).
3. Drizzle with berry sauce.

This recipe will become your real lifesaver when guests unexpectedly drop in.

Banana flambé with citrus notes

If you want to use bananas to make dessert, then this recipe is perfect. In this case, the preparation of flambé will take no more than 10 minutes.

Ingredients:

• bananas - from 2 to 4 pcs.
• oranges - 2 pcs.
• butter - 40 g
• cognac or rum - 1 tbsp.
• sugar - 120 g

Step by step cooking recipe:

1. Squeeze the juice from the oranges (should make about half a glass).
2. Peel the bananas and cut each one lengthwise.
3. Add butter and sugar to a frying pan and heat over medium heat.
4. Once sugar is mixed with melted butter, add orange juice to it and stir well.
5. Put the bananas in the pan and cook, turning over (5 minutes is enough).
6. Pour in the alcohol and set it on fire.

As soon as the flame goes out, you can remove the pan from the heat and put the bananas on a plate. You can decorate the dessert with syrup, nuts, powdered sugar, etc.

Fruit platter with ice cream

To prepare a fruit platter flambé, you will need:

• strawberries - 10 pcs.
• white cherry - 10 pcs.
• sugar - 2 tbsp.
• butter - 2 tbsp.
• cognac - 2 tbsp.
• orange juice - ½ cup
• ice cream (preferably vanilla) - 4 scoops

How to prepare dessert:

1. Remove stems and pits from fruits.
2. Cut strawberries in half, and cherries can be left whole.
3. Heat up a frying pan, add sugar and butter, stir.
4. Add juice and berries, let them cook for a few minutes.
5. Turn off the fire, pour in alcohol and immediately set fire to it.

As you can see, the fruit flambé recipe is quite simple - enjoy!

Flambé the pear

If you are looking for an unusual recipe, but at the same time want to get a delicious and simple dessert, you should cook a pear flambé.

To prepare three servings you will need:

• pear - 3 pcs.
• powdered sugar - 3 tbsp.
• butter - 60 g
• orange liqueur (strength from 40%) - 120 ml

Cooking process:

1. Peel the pear, cut in half and discard the core.
2. Melt butter and add powder.
3. Fry the pears until golden brown, turning them from time to time.
4. Add liquor and ignite.

In order for your flambe to appear before the guests in all its glory, it must be served immediately. Remember - this is a "hot" dessert that does not tolerate delay!

Banana flambé recipe video