Yield 4 crepes Number Of Ingredients 8 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.
Time 25m Yield 4 serving(s) Number Of Ingredients 7 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.
Time 20m Yield 4 servings Number Of Ingredients 4 Steps:
In a large skillet, cook the butter and brown sugar over medium heat, stirring, until the sugar dissolves. Place the pineapple in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side. Turn with a small spatula or tongs and cook on the second side until the pineapples are soft and richly browned. Add rum and flambe. Arrange on dessert plates.
Time 20m Yield 1 Cup, 2 serving(s) Number Of Ingredients 8 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.
More about “rum flambeed strawberries recipes”
Yield Makes 4 servings Number Of Ingredients 3 Steps:
Preheat broiler. Wash and dry mangoes. Remove 2 flat sides of each mango with a sharp knife, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces (reserve remaining fruit for another use). Make a crosshatch pattern with a small sharp knife, cutting across fruit down to skin at 1/2-inch intervals and being careful not to pierce through. Grasp fruit at both ends and turn inside out to make flesh side convex. Arrange fruit, skin side down, in a large shallow baking pan lined with foil and sprinkle evenly with 4 tablespoons turbinado sugar (total). Broil 5 inches from heat until fruit is golden brown (it will not brown evenly), about 5 minutes. Arrange fruit on a large platter. Cook rum with remaining sugar in a small saucepan over moderately low heat, stirring, until sugar is dissolved. Remove from heat, then carefully ignite rum with a kitchen match and pour, still flaming, over warm mangoes. Serve immediately.
