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Courtesy of WhatsCookingAmerica.net
Use a brandy or 80-proof liquor or liqueur. Liquors that are higher proof are too volatile when lit.
Heat the brandy or liquor in a saucepan just until bubbles begin to form around the edges. Can also be heated in a microwave oven by heating 30 to 45 seconds in a microwave-proof dish at 100 percent power.
Never pour liquor from a bottle into a pan that is near an open flame (the flame can follow the stream of alcohol into the bottle and cause it to explode).
Ignite with a long match. Always ignite the fumes and not the liquid itself. Never lean over the dish or pan as you light the fumes.
Let cook until flame disappears (at this point all alcohol has burned off). If you want to retain some of the alcohol flavor, cover flaming dish to extinguish flames or add additional wine or stock.
Serve the dish as soon as the flame disappears.
1 can (16-ounce) cherry pie filling
1/2 cup brandy
Good quality vanilla ice cream
In a small saucepan over medium heat, heat cherries. In another small saucepan, heat brandy (it won't flame unless it is heated).
Spoon ice cream into goblets and spoon heated cherries over ice cream. Pour heated brandy over the warm cherries and ignite.
Makes 4 to 6 servings.
1/3 cup shredded coconut
1/4 cup firmly packed brown sugar
1/2 teaspoon grated orange zest
1/4 cup butter
4 bananas, cut in halves lengthwise
1/2 cup rum
In a small bowl, combine coconut, brown sugar, and orange zest; set aside.
In a large frying pan over medium heat, melt butter; add bananas and sprinkle with coconut mixture and 2 tablespoons of rum. Reduce heat to low and cook for approximately 3 minutes or until lightly browned on all sides.
Add remaining rum (do not stir). Ignite rum with a long match. Baste bananas with rum sauce until flames die down. Serve immediately.
Makes 4 servings.
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