Presents

"From Sandi's Recipe File"

Recipe Source: Cooking Class Cookbook The Australian Women's Weekly Home Library Desserts Recipe File

How to Flambe Fruit Amount Ingredient 2 ounces butter 1/3 cup sugar 2 inch piece lemon rind 2 tablespoons lemon juice 1/2 cup orange juice 1 tablespoon brandy 2 tablespoons Grand Marnier 2 punnets (small containers or baskets) washed, hulled strawberries 3 peeled, sliced kiwi fruit Pulp of 3 passionfruit

Preparation Tips:

1. Put butter in flambe dish, stir until melted. Add sugar. Put lemon rind on fork, stir sugar and butter until combined.

2. Stir sugar and butter until golden brown; watch carefully, mixture can burn at this stage.

3. Add lemon juice and orange juice. With the addition of this cold liquid, sugar in pan will turn to toffee, keep stirring until toffee dissolves. Bring to boil, boil until reduced by half.

4. Add brandy and Grand Marnier; heat gently 1 minute, do not stir. Set aflame, stir until flames die down. Boil 1 minute.

5. Add strawberries, kiwi fruit, and pulp of passionfruit. Stir until just heated through. Serves 4 to 6.

Many other canned and fresh fruits are suitable for this recipe. Suggestions include pears with sliced bananas; pineapple and orange segments; canned apricots and passionfruit.

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