So I found these pluots the other day, you remember? They’re the fruit that’s a cross between a plum and an apricot. I can’t say that I’ve had many plums or apricots in my life and certainly haven’t cooked with them, and a pluot? Didn’t even know they existed up until yesterday.


So what do you do with a fruit that you’ve never eaten or prepared before? Mix it up with some sugar, butter and liqueur seemed like the thing to do. I call it Pluot Flambe. Basically I found a banana flambe recipe, used what liqueur/liquor I had in the house, whipped some fresh cream and had a party.


No, I didn’t really have a party but I’ve hardly ever whipped my own cream, maybe twice in my whole life, and it just felt like a special event. Whipping cream has got to be one of the easiest things ever – I don’t know why I make such a fuss.

Flambed Pluots

Uncooked the pluot had a sweetness, with subtle hints of peach, but cooked it was surprisingly tart and zingy compared. My husband, who was initially startled by the tartness said the more he ate, the more he wanted to eat. I think it would be great over pound cake or other pastry, along with whipped cream. One reader here wondered if they may be good in a tarte tatin. I’d certainly try it out.

Flambed Pluots


How to Cook Pluots Recipe

Flambéed Pluots

Flambéed Pluots

Yield: Makes 4 servings.

An easy way to enjoy plots.


  • 1/4 cup brown sugar
  • 1/4 cup butter
  • 3 cups sliced pluot (about 5 pluots)
  • 2 tablespoons flavored liqueur (I used Godiva Chocolate Liqueur)
  • 2 tablespoons cognac, brandy or rum (not all of them, just one)


  1. In saute pan, heat brown sugar over medium heat until melting.
  2. Add butter and pluots (or whatever new mystery fruit you may have discovered), stir occasionally, continue cooking for about 6 minutes.
  3. Remove from heat, add the flavored liqueur, return to heat, cook for another 2 minutes.
  4. Remove from heat add the liquor, return to heat. The pan should flame when slightly tilted.
  5. When flame has extinguished, stir and remove from heat. (You could also reduce liquid down more if you’d like, depending on what you’re using it for.)
  6. There are flambe recipes that call for more alcohol or no flavored liqueur, so go with the flow and use what you have available.

Did you make this recipe?

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