Poached Fruit Flambe

Name: Poached Fruit Flambe
Total time: 45 min
Yield: 6 servings
Ingredients: 3 1/2 cups strong brewed lapsang souchong tea; 2 cinnamon sticks; 3 star anise; 1 teaspoon whole allspice; 1 tablespoon lemon juice; 3 tablespoons honey; 6 ounces each dried cherries, pitted prunes and Black Mission figs; 1 pint vanilla ice cream; 1/3 cup Scotch

By Florence Fabricant

Total Time: 45 minutes
Rating: 4(5)
Comments: Read comments

Dark, dried fruit poached in spiced lapsang souchong, a smoky black tea, and flamed with Scotch becomes almost liquid fruitcake for the holiday season. It is perfect over ice cream but could even go alongside roast duck, goose or venison.

Featured in: From Scotland, Fog and Smoke and Mystery

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Ingredients

Yield:6 servings

3½cups strong brewed lapsang souchong tea
2cinnamon sticks
3star anise
1teaspoon whole allspice
1tablespoon lemon juice
3tablespoons honey
6ounces each dried cherries, pitted prunes and Black Mission figs
1pint vanilla ice cream
⅓cup Scotch

Ingredient Substitution Guide

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Preparation

Step 1
Place tea in a 3-quart saucepan. Add cinnamon sticks, star anise, allspice, lemon juice and honey. Bring to a simmer over low heat. Add cherries and prunes. Cut stems off figs and add. Cook at a very slow simmer until tender, about 30 minutes. Set aside 30 minutes or longer.
Step 2
To serve, divide ice cream among six bowls. Return fruit to a simmer and transfer all the fruit and sauce from the saucepan to a shallow serving dish.
Step 3
Pour the Scotch into the saucepan and heat briefly over low heat until warmed. Light a match, grab it with an oven mitt, stand back and ignite the Scotch. Pour flaming Scotch from saucepan over the fruit in the bowl; immediately spoon it over the ice cream.