Don't you just want to dive in?

There is something about Honey Crisp apples and green pears that scream Fall is here. For years I have wowed friends, business colleagues (of my husband), and family alike with my flaming fruit. In the Summer months nectarines, peaches, and mangos are perfect; this flaming dessert is season versatile (almost any fruit works and taste great!) If you have some under ripe fruit, brown sugar, and rum in your cupboard last minute guests become a breeze (at least the dessert portion).

Beautiful honey crisp apples and D'anjou pear

I have lost count of the numerous incidents DF, my Husband, has called at 5:30 asking if it would be alright to bring a few colleagues to house for dinner. We have been married for over 20 years and he still believes I can create a delicious meal with a superior dessert in a moments notice.

Eye popping

Flambé Fruit:

Recipe for two servings

2 medium apples, sliced

1-2 medium pears, sliced

59 gram/ 1/4-cup brown sugar

1/4-teaspoon cinnamon ground

Nutmeg, graded about a pinch

59 grams/ 1/4-cup water

45 grams/ 3-Tablespoons rum

2-teapoons fresh lemon juice

Pinch lemon zest

Prepare your mise en place.

Mise en place

Slice the fruit.

Keep the tip of the knife on the board as you slice

In a heavy bottom sauté pan add brown sugar, cinnamon, and nutmeg.

Grating the nutmeg over the brown sugar

Pour the water and stir to combine.

Pour the water all at one time

Bring the syrup to a boil, then add in the slice fruit.

Once the syrup evaporates by half remove the pan off the heat, add 1-Tablespoon of rum, and tilt the pan toward the flame (for gas stoves) and watch the flames. For an electric stove use flame igniter starter.

A long match works well too

We generally wait till the flame dies down and repeat the process two more times. Move the fruit around the pan with heat proof tongs, all the fruit should be coated with syrup.

Be careful the syrup becomes very hot

 Remove the fruit with the heat proof tongs and transfer to a cup or decorative small bowl. Pour the remaing syrup over the fruit, and squeeze lemon juice.

Lemon juice

 Sprinkle lemon zest over the top. This dessert is best served warm.

I adore the yellow color of freshness

If you have ice cream or crème frâiche this become an elegant dessert.

Voila