Scarlett WCitrus Fruit Flambé with Pistachio Praline
November 8th 2006 17:01
Citrus Fruit Flambé with Pistachio Praline
About Citrus Fruit Flambé with Pistachio Praline
Topping this refreshing citrus fruit dessert with crunchy pistachio praline makes it extra special.
About Praline
Praline, originally spelled prasline, is said to be named after the French soldier and diplomat Marshal du Plessis-Praslin (1598-1675), whose cook supposedly invented it. Praline is a family of confections made from nuts and sugar syrup.
In Europe, the nuts are usually almonds or sometimes hazelnuts. In Louisiana and Texas, pecans are almost always used, and cream is often incorporated into the mixture. Praline candy patties are one of the foods most often associated with New Orleans.
As originally invented in France, pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts. The powder made by grinding up such sugar-coated nuts is called ‘pralin’ or ‘praline’ in French, and is an ingredient in many cakes and pastries.
In most other countries the word ‘praline’ is used to mean this powder, or even a paste, often used to fill chocolate, hence its use by synecdoche in The Netherlands, Germany, and Belgium to refer to filled chocolates in general. In UK, the term can refer either to praline (the filling for chocolates) or, less commonly, to the original whole-nut pralines.
About Flambé
Flambé, also spelled flambe, is a cooking procedure in which alcohol is added to added to a hot pan to create a burst of flames. The word means flamed in French. It is typically done to create a stunning visual presentation at a dramatic point in the preparation of a meal. The flames result from the combustion of the flammable alcohol, which is quickly consumed, subsequently extinguishing the flames.
INGREDIENTS
Serves 4
4 oranges
2 ruby grapefruit
2 limes
50 gm / ¼ cup soya margarine
50 gm / one-third cup light muscovado sugar
45 ml / 3 tablespoons Cointreau
fresh mint sprigs, to decorate
For the praline
oil, for greasing
115 gm / ½ cup caster sugar
50 gm / ½ cup pistachio nuts
1. To make the pistachio praline, brush a baking sheet lightly with oil. Place the caster sugar and nuts in a small heavy-based saucepan and cook gently, swirling the pan occasionally until the sugar has melted.
2. Continue to cook over a fairly low heat until the nuts start to pop and the sugar has turned a dark golden colour. Pour on to the oiled baking sheet and set aside to cool. Using a sharp knife, chop the praline into rough chunks.
3. Cut off all the rind and pitch from the citrus fruit. Holding each fruit in turn over a large bowl, cut between the membranes so that the segments fall into the bowl, with any juice.
5. Add the fruit segments and warm through without stirring. Pour over the Cointreau and set it alight. As soon as the flames die down, spoon the fruit flambé into serving dishes. Scatter some praline over each portion and decorate with mint sprigs. Serve at once.
**From “The Dairy-Free Cook book” and “Wikipedia, the free encyclopedia”**
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