Add Captain Morgan to your menu.
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[ Food ]
Fruit Flambé B
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ringing Caribbean flavour to your next camping adventure is as sim- ple as lighting your dessert on fire. Flambéing is an exciting culinary
technique that is as much fun spectating as it is eating. Pulling off a flambé takes the right spirit…and spirits. The flame from
the alcohol caramelizes the sugars and imparts a distinct flavour from the spirit used. Choose a minimum 80-proof (40 per cent by volume) fla- voured alcohol. Flavourless spirits like vodka will be showy but add little aroma. Triple Sec, brandy, cognac or spiced rum are good choices. I like to use a dark Caribbean rum to accentuate the taste of the dish. The dramatic blaze and showmanship of the flambé call to mind in-
famous rum-toting swashbucklers like Henry Morgan, Calico Jack and Black Beard. This healthy and simple dessert is one of my summertime favourites. Don’t skip the following instructions—flambé requires a bit more finesse than simply drowning your peaches in rum, holding a Bic to the bowl and covering your eyebrows.
Flambé 1 large fresh pineapple 2 oranges, peeled, sectioned 12 fresh strawberries 1/2 cup spiced rum
4 tablespoons brown sugar 1/2 teaspoon orange zest 2 bananas, sliced
Cut pineapple in half lengthwise, keeping the head intact. With a sharp knife or melon baller, remove the pineapple flesh in chunks, taking care to discard the hard core pieces. Keep the empty pineapple husks. In a pot or large Ziploc bag, combine pineapple, orange sections,
halved strawberries, brown sugar and a third of the rum; mix well. Just before serving, add in banana slices. Spoon the mixture into the pine- apple husks. Warm the remaining rum and orange zest on a stove. Do not bring it
to a boil—the mixture will become an inferno before you can find the simmer control. Ignite the warm mixture with a lighter and quickly pour over fruit. Be sure to have all the elements in place and in a safe area before this final step. —Vince Paquot
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