Yield: 4 Servings
|2 pints||Strawberries; washed, hulled and halved|
|½ \N||Lemon; juice of|
|¼ cup||Strawberry-flavored brandy|
|1 \N||Sprinkle of cinnamon|
Place the strawberries in a shallow bowl with 2 tbs. of the sugar, the lemon juice, and strawberry-flavored brandy. Let marinate for 10 minutes, turning once. Heat a saute pan over a chafing dish and add the remaining 1 tbs. sugar and the butter, cooking until the mixture carmelizes. Quickly add the strawberries and marinade and sprinkle with cinnamon. Pour the Cognac over the fruit and ignite. Remove the berries after 30 seconds-they should be barley warmed, not cooked-and finish flambeing the sauce. Serve the strawberries plain, on ice cream, or with whipped cream, spooning the sauce on top. Serve at once.
COPLEY PLAZA, BOSTON
GEVREY, CHEMBERTIN DOMAINE POUL.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .