Summer Fruit Flambe with a butterscotch oat crunch topping

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar adds a unique flavor while being less processed.

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: any clear spirit

Rum extract provides flavor without alcohol.

mixed summer fruits

🥗Healthier: frozen mixed berries

💰Cheaper: canned fruit

Frozen berries are often cheaper and available year-round.

Drizzle 2 tablespoons of lemon rapeseed oil into a wok pan and let it heat.

Add 225 grams of strawberries, 225 grams of raspberries, 75 grams of blueberries, and 115 grams of blackberries to the pan.

Toss the fruit in the pan to coat and heat, listening for the sizzle.

Add orange juice, orange rind, and grated root ginger to the fruit mixture.

Sprinkle generous amounts of Demerara sugar over the fruit and cook for another minute to heat through while keeping some bite and texture.

Pour 3 tablespoons of brandy into the pan for flambéing.

Ignite the brandy with a gas cooker or a lighted match to flambé the fruit.

In a bowl, combine 120 grams of Hamlin's oatmeal and 150 grams of Hamlin's oat flakes.

Melt 120 grams of butter in a pan.

Add 140 grams of Demerara sugar to the melted butter and stir until it sizzles and bubbles.

Quickly pour in the oat mixture and sunflower seeds, stirring continuously to toast and prevent burning.

Once ready, toss the butterscotch oat topping over the flambéed fruit and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens