Poached Fruit Flambe

1. 1

   Place tea in a 3-quart saucepan.

2. 2

   Add cinnamon sticks, star anise, allspice, lemon juice and honey.

3. 3

   Bring to a simmer over low heat.

4. 4

   Add cherries and prunes.

5. 5

   Cut stems off figs and add.

6. 6

   Cook at a very slow simmer until tender, about 30 minutes.

7. 7

   Set aside 30 minutes or longer.

8. 8

   To serve, divide ice cream among six bowls.

9. 9

   Return fruit to a simmer and transfer all the fruit and sauce from the saucepan to a shallow serving dish.

10. 10

    Pour the Scotch into the saucepan and heat briefly over low heat until warmed.

11. 11

    Light a match, grab it with an oven mitt, stand back and ignite the Scotch.

12. 12

    Pour flaming Scotch from saucepan over the fruit in the bowl; immediately spoon it over the ice cream.

* Per serving · 4 servings · Values may vary.