Rum Flambeed Strawberries Food

ZESTY STRAWBERRIES WITH COINTREAU

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.

STRAWBERRY CREPES FLAMBE

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.

STRAWBERRY FLAMBE

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.

TROPICAL FRUIT FLAMBé

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.

STRAWBERRIES FLAMBé

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.

RUM FLAMBEED STRAWBERRIES

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.