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A  Weekday  Menu Recipe

Flamed Fruit Salad    Veg  HT  DP     30mins

Serve 4-6      Hot   Vegetarian  Fruit  Nuts  Alcohol  Dessert  Puddings Gluten Wheat free  Eggless



Approx 900g/2lb of any firm fruit e.g.  Apples, Bananas,

Cherries, Oranges, Peaches, Pears, Strawberries, Grapes 

The grated rind and juice of 1 Lemon

25g/1oz Butter

3 tbsp Caster Sugar

50g/2oz Flaked Almonds

5 tbsp Rum




1. Prepare the fruit and chop into pieces. Mix together in a bowl and sprinkle with lemon juice.


2. Put the butter and caster sugar in a pan and heat without stirring until the sugar caramelises and browns.


3. Add the lemon rind and almonds and cook for about 5 minutes stirring occasionally until the nuts are brown.


4. Remove pan from heat and very carefully add any juices from the mixed fruit. Return to a medium heat and stir until the caramel is syrupy - about 5 minutes. Add the fruit and heat through turning the mixture to thoroughly coat each piece. Remove from heat.


5. Warm the rum in a small pan or ladle, carefully set alight and pour over the fruit.




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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