With a French theme started for Monday night’s tapas dinner, we needed to create a dish to compliment the Chicken Cordon Bleu Meatballs. The meatballs seemed like they could be a pinch on the heavy side, so I wanted to make something lighter, most likely with a fruit or vegetable basis.
To be honest, I couldn’t think of a light French vegetable dish off the top of my head. And as I was in somewhat of a rush to plan this menu with other more pressing items on my schedule, I didn’t have time to do research. However, what did come to mind was a fruit flambé. This seemed like it would be a simple dish. Purchase some fruit, choose a liqueur from our pantry, and voilà!
This dish was a hit, both in presentation and preparation. With very little prep time needed, it can be made at a moment’s notice for any occasion. It also has the added benefit of the “Ooh!” effect of flames atop the dish when it is served.
- 2 bananas
- 1 tsp. butter, unsalted
- 12 strawberries
- 2 Tb. brown sugar
- 2-3 Tb. almond liqueur
- Preheat oven to 350. Butter an 8×8 baking dish.
- Peel bananas, and place in dish.
- Spread a small amount of butter on each banana.
- Wash and hull strawberries, and place between and next to the bananas.
- Sprinkle brown sugar over strawberries and bananas.
- Bake for 20-25 minutes or until bananas are tender, and remove from oven.
- Warm almond liqueur, and pour over fruit.
- Bring dish to dining area, and light immediately.
- Serve once flames are gone.
