This appetising fruit dessert reminds those on the pages of French fashion magazines! Juicy fruits with tart hints of alcohol, delicate ice cream and fragrant sauce create a sweet extravaganza served on the plate, arousing the desire to taste the dish immediately.

Cooking such a delicacy is always a spectacle! When the fruit is properly caramelised in a frying pan and absorbs the aroma of cinnamon, it is time for flambéing – processing the dish with burnt alcohol.

The process is so impressive that it is often turned into a mini-show in restaurants: with music, special effects and lights. At the end the combination is usually supplemented with a ball of white ice cream, creating a spectacular temperature contrast.

If you plan to cook this original dessert at home, choose your favourite fruits and quality spirits containing at least 40 % alcohol. Cognac, rum, calvados and liqueur are recommended for flambéing berries and fruits.

Alcohol should be heated to 60 °C before ignition. After all, cold alcohol does not catch fire, and too hot alcohol will evaporate prematurely.

The fruit is flambéed in a deep frying pan with a long handle, and the lid is always kept ready to extinguish the flame if necessary.

The finished dessert is decorated with nuts, grated chocolate, a sprig of mint, etc.

Fruit Flambé with Classic Ice Cream

The dessert is served in a deep plate and should be enjoyed immediately after cooking.

flambé fruit with ice creamDesserts
Easy Supper


100 % Ice Cream by RudTM 200 g
Banana 1 pc
Orange 1 pc
Apple 1 pc
Plums (apricots) 4 pcs
Volohodske Butter, 82.5 % 30 g
Citrus liqueur, 40 % 100 ml
Brown sugar 1 tbsp
Cinnamon a pinch
Fresh mint a sprig
Nuts to taste
“RUD” 82.5%
Dairy butter
“RUD” 82.5%
Ice Cream weight
“100% Ice Cream”
Fruit Flambé with Classic Ice Cream

Steps to Make It

1. Peel an orange and a banana, cut into large pieces. Cut plums or apricots into slices. Cut the apple into large pieces.

2. Melt the butter in a pan, add sugar and a pinch of cinnamon. Wait until the sugar caramelises, add the fruit and fry for 10 minutes, stirring the contents of the pan regularly.

3. Heat the liqueur in a microwave oven for 30 seconds, pour it over the fruit and quickly ignite with a long lighter.

Flambé the fruit until all the alcohol evaporates.

4. Dish the cooked fruit. Decorate the centre of the dessert with a scoop of ice cream. Drizzle with the sauce left after flambéing with alcohol.

5. If desired, sprinkle the dessert with chopped nuts and finish the composition with a sprig of mint.


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