Poached Fruit Flambe
Published December 5, 2012
Melina Hammer for The New York Times
- Total Time
- 45 minutes
- Rating
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Ingredients
3 ½ cups strong brewed lapsang souchong tea
2 cinnamon sticks
3 star anise
1 teaspoon whole allspice
1 tablespoon lemon juice
3 tablespoons honey
6 ounces each dried cherries, pitted prunes and Black Mission figs
1 pint vanilla ice cream
⅓ cup Scotch
Nutritional analysis per serving (6 servings)
44 grams carbs; 19 milligrams cholesterol; 254 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 2 grams fiber; 44 milligrams sodium; 2 grams protein; 37 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place tea in a 3-quart saucepan. Add cinnamon sticks, star anise, allspice, lemon juice and honey. Bring to a simmer over low heat. Add cherries and prunes. Cut stems off figs and add. Cook at a very slow simmer until tender, about 30 minutes. Set aside 30 minutes or longer.
- Step 2
To serve, divide ice cream among six bowls. Return fruit to a simmer and transfer all the fruit and sauce from the saucepan to a shallow serving dish.
- Step 3
Pour the Scotch into the saucepan and heat briefly over low heat until warmed. Light a match, grab it with an oven mitt, stand back and ignite the Scotch. Pour flaming Scotch from saucepan over the fruit in the bowl; immediately spoon it over the ice cream.
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