Recipes from the Lost Orchards
Finding France: Three Simple Fruit Desserts- Sautéed Fruits, Gratin aux Deux Pêches, Tarte aux Pommes
Sauteed Fruit Flambéed
with butter and armagnac and crème fraîche topping.
This is the simplest of fruit desserts and one I honed to razor-sharp timing during my early barging years. I served it every week to my guests, changing fruit as the seasons rolled across the Garonne Valley. Always use the freshest and ripest seasonal fruit—this week, those beautiful Gariguettes strawberries. Soon, there will be cherries and white peaches, followed by nectarines and plums, and then into the fall with apples, pears, etc.
Place the fruit (cut into quarters, halves, or left whole), butter, sugar, and lemon juice in a wide, shallow, sauté pan. Place over medium-high heat and slowly shake or stir until the butter is melted and the fruit is glazed with the sugar. Don’t break up the fruit too much.
When hot, pour the alcohol into a ladle, heat over an open flame, let it catch on fire gently, and then pour over the hot fruit. Shake and swirl the pan until the alcohol’s fire dies out. If you don’t have an open flame fire (gas), you can just add the alcohol to the pan and let it simmer until the alcohol vapors dissipate.
Add the flavoring and let simmer gently just until the fruit is cooked to tender.
Serve in pretty dishes with a dollop of crème fraîche and other garnishes, such as mint, rosemary, or other complimentary herbs.
Next, let’s make a Gratin, then a simple French Apple Tarte…