Don't let the lighting procedure in this recipe scare you. It is dramatic and you'll find it fun once you've tried it. This step is done only after the food is warmed. The correct term is flambé, which is the French word for "flaming." Use this apricot version of bananas Foster as a topping for vanilla ice cream or pound cake. Recipe from "Farm Fresh Southern Cooking" by Tammy Algood.
4 tablespoons unsalted butter
8 fresh apricots, pitted and thinly sliced
1/2 cup sugar
1/2 cup orange juice
1/4 teaspoon ground cinnamon
1/4 cup Grand Marnier or orange liqueur
In a large skillet over medium heat, melt the butter. Add the apricots and sauté 2 minutes. Stir in the sugar, juice and cinnamon. Reduce heat to low and simmer 20 minutes, stirring frequently.
Add the liqueur and tilt the pan away from you. Light with a long-handled match and let the flames slowly extinguish. Serve immediately over ice cream or toasted slices of pound cake.