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Follow the recipe from the chef Marco Arbeit

Pan fried mirabelles flamed in mirabelle alcohol


- 7 ounce sugar glazed
- 3.5 ounce butter
- 5.3 ounce flour
- 1.8 ounce grapefruit zests confit
- 4/5 cup grapefruit juice
- 1.8 ounce almond
- 18 ounce mirabelles
- 2/5 cup Mirabelle alcohol
- 2 scoops vanilla ice-cream
- 1 mint leaf

- Mix the flour and the sugar glazed.
- Add the grapefruit zests.
- Add the melt butter.
- Add the grapefruit juice.
- Mix everything.
- Add the almonds.
- Keep in the fridge.
- When it’s cold, put some balls on a plate-stick in the oven at 300° during 3 to 5 minutes.
- Take some stoned mirabelles , cook them in some melt butter and sprinkle some sugar.
- Flame with the Mirabelle alcohol of Alsace.
- Prepare a deep plate, put the mirabelles with the sauce, add a scoop of ice-cream, a tuile and a mint leaf.

Dessert for 2 persons
Preparation time : 30 min
Difficulty : Beginner
Required Material : parchment paper
Recette Pan fried mirabelles flamed in mirabelle alcohol