Smoked Brandied Fruit Flambé
1 medium tart apple
1 medium fresh ripe pineapple
1 ripe mango, pitted
Juice of 1 lemon
3 Tablespoons butter
1 Tablespoon candied ginger, chopped
1/4 cup brown sugar
1/2 cup dried cherries, chopped
1/4 cup brandy
1/4 cup fresh mint, chopped
Additional mint for garnish
Good quality vanilla ice cream or pound cake
Cut fruit in half and brush with lemon juice. Smoke over cherry wood at a 225° for 35 to 40 minutes.
Meanwhile, soak the dried cherries in brandy in a small bowl. Remove fruit from the smoker and peel. Cut into uniform sized chunks.
Melt butter in a sauté pan over medium heat. Add the cut up fruit, ginger and the brown sugar. Cook stirring until sugar is dissolved and fruit is glazed. Pour in the brandy and cherries and heat for a few seconds.
Remove from heat and ignite with a long match. Allow to burn briefly. Stir in the fresh mint. Serve hot fruit over scoops of vanilla ice cream or pound cake garnished with a piece of fresh mint and toasted pecans.
Recommended wood: cherry