Name: Flambee of Seasonal Fruits with Pound Cake and Ice Cream
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1/2 pint blueberries; 1/2 pint red raspberries; 1/2 pint blackberries; 1/2 pint strawberries (sliced); 2 vanilla beans (split and cut in half); 2 ounces Grand Marnier; 1 orange (segments only); 3 tablespoons honey; 4 slices pound cake; 4 scoops of your favorite ice cream; 4 mint sprigs

Directions

Heat a medium size saute pan over medium heat. When the pan is hot, add the butter, then quickly add the blueberries, raspberries, blackberries, strawberries and vanilla beans. Remove the pan from the flame and carefully add the Grand Marnier. Then slowly return the pan back to the flame,(be careful, as the pan will light up into a flame.) Add the oranges and honey. Cook for 1 minute. Remove from the heat. Meanwhile, place the pound cake in the center of 4 plates, top with ice cream. Then spoon fruits on top. Garnish with mint sprigs.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Eric and Amy Blauberg, 21 Club, New York, NY

Flambee of Seasonal Fruits with Pound Cake and Ice Cream

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