Baked Fruit Flambe
|Fresh pineapple||1 Small|
|Thick honey||4 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Oranges||4 , peeled and segmented|
|Fresh apricots||12 Ounce, halved and stoned|
Trim off both ends of the pineapple, then cut it into 1 cm (J inch) slices. Remove the skin with a sharp knife and the centre core with an apple corer. Cut the rings into 6 to 8 segments each.
Heat the honey, cinnamon, butter and water until well mixed. Arrange the fruit in a shallow ovenproof dish and pour over the honey mixture. Cover and bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 50 minutes, until the apricots are tender. Transfer to a pre-heated chafing dish, over a lighted burner.
Heat the rum or vodka in a small pan. Pour it over the fruit, set alight and serve immediately, flaming. Serve with thick pouring cream.