Flambé Fruit Salad

Peel the oranges (the white skin must also be removed) and cut into slices. Peel apple and pear, cut into quarters. Remove core and cut into fine slices. Peel banana. Cut into thick slices. Drain peach halves and coktail cherries well. Cut peach halves in half repeatedly. Mix fruit pieces together.

Heat butter in ovenproof skillet with sugar for 5 minutes, stirring constantly until sugar is caramelized. Later add lemon zest and almond slivers. Let it brown in 5 min. until light yellow. Add fruit and juice of one lemon. Heat for 5 minutes, bubbling continuously. Pour rum over it. Light, burn and serve. Pour the roast stock over it. Serve while still warm.

min Preparation: 15 min Menu 3/201

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