Flambé Pineapple with Bananas

The trick: Slide a fireproof plate into the preheated tube, then flambé the fruit with cherry brandy – makes quite an impression on the guests! Preparation: 1. halve vanilla beans lengthwise, scrape out pulp with a small spoon and stir with cornflour and orange liqueur in a cup until smooth. Keep the vanilla pods.

2. squeeze orange, as well as lemons, but juices separately.

3. Melt 70 g sugar in teflon pan and light brown color form. This caramel gradually extinguish with orange juice and simmer until half.

4. now bind reduction with vanilla pulp-maizena mixture, add 3 tbsp juice of one lemon, repeatedly bind with 20 g small pieces of butter. Do not make, set aside.

5. remove the skin from the pineapple, remove the black dots and cut into slices about 1 cm thick, cut out the hard stem.

Remove the skin from the bananas and cut them in half. Preheat oven to 200 °C.

Heat a little clarified butter in a large Teflon pan, put in the pineapple slices, a little bit of color form, turn to the other side, sprinkle with a little bit of sugar, lightly brown and put on a plate. Repeat the process with the bananas and the halved vanilla beans, which are heated.

Put everything on an ovenproof plate, sprinkle with chopped ginger and put in the preheated oven for about ten minutes.

9. arrange the hot fruit on warm plates, garnish with the prepared

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