flambéed sweet pear omelette
Prep time
Cook time
Total time
  • 2 Tbsp butter
  • 1 star Anise
  • 2 pears – cored and cut into1 1cm slices
  • 2 cinnamon sticks
  • 4 Tbsp sugar (Use three Tbsp with the pears and one Tbsp for finishing the dish)
  • 4 eggs, beaten
  • 2 Tbsp cream
  • 1 large pinch of nutmeg
  • 1 pinch salt
  • 3 Tbsp brandy
  1. On medium heat in a large non-stick pan – melt the butter and add the Star Anise, cinnamon, pears and 3 Tbsp of sugar.
  2. Cook with the lid on for 10 min and then cook without the lid for a further 10 min.
  3. Stir from time to time but be careful not to break the pears.
  4. In the mean while beat the eggs, cream, nutmeg and salt together.
  5. Then pour the eggs over the pears.
  6. Cook until the eggs are set. Lift it on the sides to make sure it stays loose and that your egg mixture does not stick to the bottom of the pan.
  7. Invert the omelette by turning the pan over onto a large serving dish, sprinkle a tablespoon of sugar over the omelette and pour the 3 tablespoons of brandy over the dish. Carefully ignite or light the brandythen shake the platter until the alcohol burns off and extinguishes itself. Serve immediately.
  8. Tuck in and enjoy amongst friends.
Recipe by Anél Potgieter at https://anelpotgieter.com/?p=6948