So it’s still “try a new cooking technique” month here on the blog. This is kind of a hard one for me because the corn allergy has forced me to try a lot of stuff. But one of the ones that I hadn’t tried was flambeing. All my friends had a heart attack about it because I’m fairly well known for maiming myself on a regular basis. But I lived, and there was no setting on fire things that I actually didn’t intend to set on fire. I’m not sure how safe the butane torch is for those with corn allergies. I’m going to go out on a limb and say it isn’t, although it’s fun to play with. I’ve had to make this recipe twice and both times my chest got a little tight afterwards. You could try a long matchstick or light the end of bamboo skewer too.

I used apples, because I’m still in the midst of the apple apocalypse. I’ve been foisting them off where I can, but still, 18 trees with a bumper crop is no freaking joke.  I can’t use Bourbon for obvious reasons (distilled from corn), but I do okay with Rhum Barbancourt Reserve Speciale.  If you’ve got a safe alcohol that works for you, you could give it a try.

You can use this on desserts, ice cream or even use it as a pancake or waffle topping for special occasions.

I made a video of the flambe going on because I want proof that I didn’t hurt myself out there:

Apples Flambe