Tropical Fruit Flambe Recipe - Cooking Index
Tropical Fruit Flambe Recipe - Cooking Index
| 1 tablespoon | 15ml | Fresh pineapple (large) |
| 2 | Oranges - peeled, sectioned | |
| 1/2 cup | 118ml | Triple sec or any orange-flavored liqueur - divided |
| 1/2 teaspoon | 2.5ml | Orange peel - freshly grated |
| 2 | Bananas - sliced |
Cut pineapple in half lengthwise through crown. With sharp knife, remove pineapple flesh in chunks. Trim and discard core.
Reserve shells. In medium bowl combine pineapple, orange sections, 1/4 cup liqueur and orange peel; mix well.
Chill several hours, stirring occasionally to blend flavors. Just before serving, stir in banana slices. Spoon into reserved pineapple shells.
Heat remaining 1/4 cup liqueur, ignite with a match and pour over fruit.
Source:
the California Culinary Academy
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