Baked Fruit Flambe Recipe
Ingredients
| Orange marmalade | 1⁄2 Cup (8 tbs) | |
| Lemon peel | 2 Teaspoon, grated | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Light brown sugar | 1 1⁄2 Cup (24 tbs), firmly packed | |
| Cinnamon | 1 1⁄2 Teaspoon | |
| Canned peach halves | 1 Pound (Drained) | |
| Canned peach halves | 26 Ounce (Drained) | |
| Pineapple sticks | 9 1⁄2 Ounce (Drained) | |
| Bananas | 2 , quartered (Peeled) | |
| White rum | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3121 Calories from Fat 24
% Daily Value*
Total Fat 3 g4.5%
Saturated Fat 0.37 g1.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 174.3 mg7.3%
Total Carbohydrates 751 g250.4%
Dietary Fiber 42.7 g170.7%
Sugars 669.3 g
Protein 12 g23.4%
Vitamin A 191% Vitamin C 387.2%
Calcium 24% Iron 31.4%
*Based on a 2000 Calorie diet
Directions
In small saucepan, com- bine marmalade, lemon peel, and lemon juice; mix well.
Bring just to simmering over low heat.
Set aside.
Meanwhile, in medium bowl, combine brown sugar and cinnamon; mix well.
Dry fruit (except the banana quarters) well on paper towels.
Dip all pieces of fruit in marmalade mixture, then in sugar mixture, coating com- pletely.
Arrange the fruit in a 13-l/2-by-9-by-2-inch baking dish; bake 15 minutes.
Just before serving, slowly heat rum in small saucepan.
Ignite; pour flaming over fruit.
Nice served over ice cream.
Makes 8 servings
Chef
