Pear FlambéE

1. 1

   Toss the pears with the lemon juice in a medium bowl.

2. 2

   Melt the butter in a non-stick frying pan over a medium heat, add the pears, sugar and mixed spice and toss gently. Cook for 4 - 5 minutes or until pears are slightly caramelised.

3. 3

   Heat the rum or brandy in small saucepan, do not boil. Carefully light with a match and pour flaming liqueur over the pears.

4. 4

   Scoop the Carte D'Or Rum and Raisin Ice Cream into 4 dessert dishes.

5. 5

   Serve the pear mixture liqueur over the Carte D'Or Rum and Raisin Ice Cream.

No nutritional information available.

No additional tips available.