Fruit flambé with ice cream: how to make a delicious French dessert

Fruit flambé with ice cream is an exquisite dessert that combines the delicate sweetness of caramelized fruit, the rich taste of alcohol and cold creamy ice cream. This dish is not only delicious, but also spectacular – the process of setting fire to alcohol right in the pan impresses guests and gives the dessert a special charm. We at joy-pup tell you how to make fruit flambé with ice cream. Read also how to make classic white borscht.

Ingredients for fruit flambé with ice cream for 2 servings

• Butter – 30 g
• Sugar (preferably brown) – 2 tbsp.
• Banana – 1 pc.
• Apple — 1 pc.
• Orange — 1 pc.
• Cognac, rum or liqueur — 40–50 ml
• Vanilla ice cream — 2–3 scoops
• Cinnamon — to taste
• Mint (for decoration) — optional

How to make flambé fruit with ice cream: step-by-step recipe

• Peel the banana and cut it into large circles. Peel and core the apple, cut into slices. Divide the orange into segments or cut into circles (if using with the peel, wash well).
• Melt the butter in a frying pan. Add sugar and stir until golden caramel forms. Reduce heat so that the sugar does not burn.
• Add the prepared fruit to the caramel and gently fry for 2–3 minutes on each side. Sprinkle with cinnamon for flavor.
• Pour alcohol into a small metal mug and heat slightly (without bringing to a boil). Light carefully (you can use a long match or a lighter) and immediately pour it over the fruit. The flame will burn for a few seconds – let it go out on its own. Be extremely careful!
• Place the hot fruit on plates or bowls. Add a scoop of vanilla ice cream. Garnish with mint leaves or grated chocolate if desired.

To be continued…