Strawberries Flambé Recipes

Steps:

• Combine sour cream, brown sugar, and brandy in a bowl and mix to combine.
• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.

Steps:

• Fold crepes in quarters. Heat in 1 tablespoon unsalted butter in a nonstick skillet over medium-high, flipping once, until warm and crisp, 5 minutes; divide between 2 plates.
• Return skillet to heat; melt 3 tablespoons butter. Stir in packed light-brown sugar, ground cinnamon, and a pinch of kosher salt; cook, swirling pan, until darkened slightly, 1 to 2 minutes. Add halved strawberries; cook until tender, 2 minutes. Remove from heat; add silver rum.
• To flambe, return skillet to medium-high heat. If using a gas burner, carefully tilt pan away from you to ignite; if using an electric burner, use a lit long match held just above the sauce. When flame subsides (5 to 10 seconds), spoon strawberries over crepes. Return skillet to medium-high heat and reduce sauce until thickened, 1 to 2 minutes; pour over crepes. Whisk heavy cream until thickened slightly. Drizzle over crepes; serve.

Steps:

• Drain berries, reserving syrup.
• Stir reserved syrup in cornstarch in a wok or other wide deep pan.
• Stir in lemon juice.
• Bring to boil and cook for 2 minutes.
• Stir in berries and almonds.
• Heat 1 minute longer.
• Heat liqueur in a small saucepan or large ladle until just warm.
• Ignite with a long match and pour over berry mixture.
• When flame dies, stir and serve immediately over ice cream.

Steps:

• Slice each strawberry in half. (if using frozen be sure to let thaw completely).
• Heat a large saucepan, and sauté the strawberries in butter lightly in one side of the pan.
• In the other side, melt sugar.
• When sugar almost melts, add the orange juice and zests.
• Carefully add brandy and watch out for the flame!
• Serve hot over ice cream.

Steps:

• Tip the strawberries into a large bowl. Splash over the Cointreau, add the orange zest and sift in the icing sugar, then give everything a really good mix. Cover, then leave for 1 hr or more for the juices to become syrupy and the strawberries to soak up some of the alcohol.
• To serve, scatter the mint leaves over the strawberries and give them one more good stir, then spoon into individual glass dishes.

Steps:

• Wash, hull and dry the strawberries.
• Heat butter in skillet, add sugar. Stir until sugar is golden and melted.
• Add the sherry and cook, boiling, until syrup is smooth and free of any crystalized lumps of sugar.
• Add strawberries and heat through.
• At the table or in the kitchen heat rum slightly. Ignite and pour over berries, stirring juices utnil flame dies down.
• Spoon immediately over servings of ice cream. Top with toasted almonds.
• Good served with: homemade butter cookies, wafer cookies or ice cream wafers.

Steps:

• Preheat oven to 350 degrees.
• Peel bananas and arrange them, whole, side by side in a buttered baking dish.
• Spread the butter on top of the bananas.
• Rinse and hull the strawberries.
• Arrange them in rows in the spaces between the bananas.
• Sprinkle brown sugar over the berries and bananas.
• Bake for 25 minutes, or until the bananas are cooked through.
• Don't overbake.
• To serve, warm the Grand Marnier and pour it over the bananas and berries.
• Light immediately.
• For the most impressive effect, do this at the table with the lights dim so the flame will show.
• Serve as soon as the fire goes out.

Steps:

• 1. Slice the strawberries. In a large bowl, toss three-quarters of them with the sugar and orange liqueur. Refrigerate at least 1 hour to macerate.
• 2. Put the ice cream in the refrigerator to soften.
• 3. Put the cream and half the macerated strawberries in a cold mixing bowl. With an electric mixer, whip to soft peaks, about 12 minutes. Fold in the ice cream.
• 4. Distribute the cream among 6 chilled bowls. Mix the plain sliced berries with the remaining macerated berries and place on top of the cream.

Steps:

• Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
• Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
• Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
• Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.

Steps:

• Slowly melt unsalted butter and brown sugar, forming a glaze.
• Slowly add orange juice, forming a smooth gel.
• Place strawberries into mixture and warm thoroughly, making sure all strawberries are covered with glaze.
• Add Galliano to the mixture and bring to simmer.
• Pour Grand Marnier into ladle and heat over flame.
• Ignite Grand Marnier and slowly pour flaming liquid over strawberries, producing a nice even flame. Keep pan moving.
• Spoon contents over ice cream. Keep pan moving and mixture flaming through entire process.

Steps:

• Stir together the vanilla ice cream and hot pepper sauce in a medium bowl. Place in the freezer until firm.
• Melt butter in a small skillet over medium heat. Stir in the sugar until dissolved, then add the strawberries. Cook, stirring occasionally until the strawberries are hot. Pour the vodka over the berries, and carefully light with a match. Let the flames burn off, then remove the pan from the heat.
• Scoop the hot ice cream into two bowls, then divide the strawberry vodka sauce between them. Serve immediately.