Fruits flambée with ice cream
3 servings
25 minutes
Flambé fruits with ice cream is an exquisite dessert of French cuisine that captivates not only with its taste but also with its impressive presentation. The idea of flambé originated in early 20th century Paris when a chef accidentally ignited a sauce, enriching it with deep caramel and smoky notes. In this recipe, sweet pears, bananas, and peaches are sautéed in butter with brown sugar and then flambéed with rum, creating an exciting fiery spectacle. As a result, the fruits acquire a rich aroma of caramel and alcohol while their soft texture contrasts with the cooling vanilla ice cream. Enhanced with a chocolate drizzle and grated chocolate, this dessert is perfect for festive evenings when you want to impress guests with the elegance and theatricality of true gastronomic magic.
1
We peel the pear, cut it in half, remove the core, and also slice the peach. We peel the bananas and cut them lengthwise.
- Pears: 1 piece
- Peaches: 1 piece
- Bananas: 2 pieces
2
Melt butter in a pan, add sugar, wait until it melts a bit, and fry the fruits for 3-5 minutes on each side.
- Butter: 20 g
- Brown sugar: 1 tablespoon
- Pears: 1 piece
- Peaches: 1 piece
- Bananas: 2 pieces
3
The most pleasant and beautiful sight is pouring alcohol (rum, brandy, cognac, or whiskey) and setting it on fire. This show can be done in front of guests. We rotate the pan in the air until all the alcohol evaporates. Our dish is ready.
- Rum: 100 ml
4
We place the fruits on plates and top them with ice cream. Be sure to drizzle with the sauce that should have appeared after our alcohol trick. Pour a small amount of chocolate sauce on the plate and gently draw from the center of the sauce with a tablespoon to the side. It should create a beautiful drop. Grate chocolate on a fine grater and decorate our artwork with a sprig of mint.
- Ice cream: 200 g
- Chocolate sauce: 50 g
- Dark chocolate: 30 g
- Fresh mint: 1 bunch