France has given the world delicious culinary recipes, among which flambé is particularly noteworthy.This dessert gets its name from the French "flamber," which translates as "to burn." In fact, the chef's task is to create a fiery extravaganza without burning their fingers.

There are two ways to flambé. You can simply sear the fruit (peaches, bananas, and others) with a flame. Or you can pour an alcoholic beverage over the dish and set it alight. Once the flames die down, you'll have a fragrant dessert that will satisfy even the most discerning palate. You can enhance the flavor of the flambé with a crispy powdered sugar crust. The recipe is quite simple, you'll agree.

Burnt fruits

Flambéed fruits

Almost every flambé recipe calls for fruit. Most often, they're flambéed using the first method, which involves setting fire to alcohol and pouring it over bananas, peaches, and other delicious treats. Over time, you can perfect your dessert and start using powdered sugar (for the crust), butter (for softness), cinnamon, melted sugar, orange and lemon juice, and other ingredients.

Peach and Ice Cream Flambé

To prepare flambé you will need:

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

This dessert is quite simple to prepare. First, you need to make the ice cream.

Recipe for making ice cream:

  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. Place in the refrigerator.

Flambéed peaches

Now we can move on to working with the peaches:

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

This recipe also calls for red currants. They can be used to make the sauce—simply add sugar to the berries and simmer.

Now you can assemble the dessert:

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

This recipe will be your real lifesaver when unexpected guests arrive.

Banana flambé with citrus notes

Banana flambé

If you're looking to use bananas for dessert, this recipe is perfect. And the flambé takes no more than 10 minutes to prepare.

Ingredients:

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

Once the flames die down, remove the pan from the heat and place the bananas on a plate. Garnish with syrup, nuts, powdered sugar, etc.

Assorted fruit with ice cream

Fruit flambé

To prepare a flambé of assorted fruits, you will need:

  • strawberries – 10 pcs.
  • white cherries – 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 seeds from the fruit.
  2. Cut the strawberries in half, but you can leave the cherries whole.
  3. Heat a frying pan, add sugar and butter, stir.
  4. Add juice and berries, let them cook for a few minutes.
  5. Turn off the heat, pour in the alcohol and immediately set it on fire.

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

Flambéing a pear

Flambé pear

If you're looking for an unusual recipe but still want a delicious and simple dessert, try making pear flambé.

To prepare three servings you will need:

  • pear – 3 pcs.
  • powdered sugar – 3 tbsp.
  • butter – 60 g
  • orange liqueur (40% ABV) – 120 ml

Cooking process:

  1. Peel the pear, cut it in half and remove the core.
  2. Melt the butter and add the powder.
  3. Fry the pears until golden brown, turning them occasionally.
  4. Add liqueur and set on fire.

To ensure your flambé presents itself to your guests in all its glory, serve it immediately. Remember, this is a hot dessert that brooks no delay!

Video recipe for flambéed bananas