Flambéed tropical dried fruit in a rum caramel sauce

This simple fruit-studded caramel sauce is perfect for topping a bowl of ice-cream.

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• ¼ cup dried apricots, diced
• ¼ cup dried papaya, diced
• ¼ cup dried mango, diced
• 1½ tbsp dried ginger, diced
• 56 g unsalted butter, diced
• 2 tbsp + 1 tsp brown sugar
• 30 ml rum
• Ice-cream, to serve

Instructions

1. Preheat barbecue to medium high heat.
2. Place a cast iron skillet on the barbecue. Add butter to the hot skillet. Add brown sugar and cook for 1 minute while stirring to dissolve the butter, making a caramel. Add the diced dried fruits and stir to combine.Once ready add the rum and using a barbecue lighter, set the rum aflame, allow the flame to burn until it goes out.
3. Serve the fruit over top of your favourite ice cream.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.