Description
Juicy fruits including mangoes, melons, and pineapples soaked in rum were neatly arranged before being sprinkled with brown sugar, and blowtorched until their corners blackened. Doused with clotted cream, they were then piled on to scotch pancakes and drizzled with maple syrup. In the meantime, duck breasts sizzled in a pan until their skins went crispy. And the sweet smell of almonds emanated from frangipane tarts, topped with raspberry jam and apricot slices. After adding water we flambéed a banana, serving it with coconut cream, key lime pie, and a glass of chilled root beer. And for a delightful finish we dished up ripe papaya, honeydew melon, and smoked duck with redcurrant jelly. After spending 17 years in an ex-bourbon hogshead this was transferred to a second fill oloroso hogshead for the remainder of its maturation.