Florida Strawberries Flambé

by Chef

Serves: 4-6


  • 1 pint Florida strawberries, rinsed and halved
  • ½ stick sweet cream butter
  • 1 ounce rum (Bacardi 151)
  • 1-2 cups pineapple or apple juice
  • 1-2 ounces brown sugar
  • 1 cinnamon stick
  • Pinch ground cinnamon
  • 1 cup whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 quart old-fashioned vanilla ice cream
  • 4 sprigs fresh mint


In a small mixing bowl, use a balloon whisk to whip cream to stiff peaks, whip in half of the confectioners’ sugar, and set aside when completed. Chop the fresh mint, reserving a few sprigs for garnish. In a flambé pan or low-sided skillet, add the butter and heat to foam. Add brown sugar and blend evenly. Increase heat to medium high, add the halved strawberries and coat well. Add mint and juice; stir mixture with spoon to coat the strawberries well. Tilt pan back with mixture and heat empty area of pan. When very hot, remove from the fire and add rum to hot area of pan. Leaning back and turning your face away, place pan back on fire to flame. Ignite the rum and let flame for about 15 seconds to evaporate alcohol. Spoon the mixture over vanilla ice cream. Add a dollop of the sweetened whipped cream. Garnish with mint, cinnamon stick, ground cinnamon, and remaining confectioners’ sugar.