Poached Fruit Flambe

Directions

1. 1
   Place tea in a 3-quart saucepan.
2. 2
   Add cinnamon sticks, star anise, allspice, lemon juice and honey.
3. 3
   Bring to a simmer over low heat.
4. 4
   Add cherries and prunes.
5. 5
   Cut stems off figs and add.
6. 6
   Cook at a very slow simmer until tender, about 30 minutes.
7. 7
   Set aside 30 minutes or longer.
8. 8
   To serve, divide ice cream among six bowls.
9. 9
   Return fruit to a simmer and transfer all the fruit and sauce from the saucepan to a shallow serving dish.
10. 10
    Pour the Scotch into the saucepan and heat briefly over low heat until warmed.
11. 11
    Light a match, grab it with an oven mitt, stand back and ignite the Scotch.
12. 12
    Pour flaming Scotch from saucepan over the fruit in the bowl; immediately spoon it over the ice cream.