| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Dessert |
4 |
Servings |
INGREDIENTS
| 2 |
pt |
Strawberries; washed, hulled and halved |
| 3 |
tb |
Sugar |
| 1/2 |
|
Lemon; juice of |
| 1/4 |
c |
Strawberry-flavored brandy |
| 2 |
tb |
Butter |
| 1 |
|
Sprinkle of cinnamon |
| 1/4 |
c |
Cognac |
INSTRUCTIONS
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.
CAFE PLAZA
COPLEY PLAZA, BOSTON
GEVREY, CHEMBERTIN DOMAINE POUL.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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