I would use a straight brandy. I wouldn't want anything flavored, but maybe that's me. Cognac is brandy that is made from grapes grown in the Cognac region of France. Here's an interesting article about Cognac in case you want to be the smartest kid in the room. :)
http://www.forbes.com/sites/sethporges/2013/10/10/6-things-you-probably-didnt-know-about-cognac/
Almost any liquor/liqueur can substitute for cognac, but given the high level of spice in this recipe, I would stay away from heavily smoked ones like scotch or bourbon.
Instead yes use any fruit brandy - pear, armagnac (apple), kirsch (cherry), etc - to give the fruit notes similar to those in cognac.
Worst case, a neutral spirit like vodka, which will help warm the sauce but add no distracting flavors.
correction.
Armagnac is, like cognac, a grape brandy, this time from southwest France (and still fine for this dish).
Calvados is the name of the apple brand from Normandy that I was thinking of.
Either would be fine for the flambe in this spicy recipe.
I am taking up bachelor of science in hotel restaurant and tourism mangement and one of the course requirement is to pass the subject food and beverage services and part of the subject is gueridon service.
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Since you are burning off the alchohol you need not buy Louis XVIII !
http://www.forbes.com/sites/sethporges/2013/10/10/6-things-you-probably-didnt-know-about-cognac/
Instead yes use any fruit brandy - pear, armagnac (apple), kirsch (cherry), etc - to give the fruit notes similar to those in cognac.
Worst case, a neutral spirit like vodka, which will help warm the sauce but add no distracting flavors.
Your textbook/recipe probably has instructions.
Here's supplemental info:
http://www.wikihow.com/Flambe
Armagnac is, like cognac, a grape brandy, this time from southwest France (and still fine for this dish).
Calvados is the name of the apple brand from Normandy that I was thinking of.
Either would be fine for the flambe in this spicy recipe.