POACHED FRUIT FLAMBE

Poached Fruit Flambe image

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.

Provided by Florence Fabricant

Categories dessert

Time 45m

Yield 6 servings

Number Of Ingredients 9

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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 2 grams, Carbohydrate 67 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 45 milligrams, Sugar 52 grams