Active Time

　　15 min

　　Total Time

　　15 min

　　Flambéing was all the rage in the '40s, not only for its drama but also for its utility — chafing dishes let the cook go home early and let the host or hostess show off in the dining room. Everyone's heard of cherries Jubilee, but we prefer strawberries set aflame in boozy syrup.

　　

Ingredients

Makes 4 servings

　　1 1/2 cups water

　　1/2 cup sugar

　　1/2 vanilla bean, halved lengthwise

　　1 (1/4-inch-thick) lemon slice

　　1 tablespoon cornstarch stirred with 2 tablespoons cold water

　　2 pints strawberries (1 1/2 lb), trimmed and large berries halved

　　1/4 cup kirsch

　　Accompaniment: vanilla ice cream

　　

Step 1

Bring water, sugar, vanilla bean, and lemon slice to a boil over high heat, stirring until sugar is dissolved, then boil 5 minutes.

　　

Step 2

Remove vanilla bean and lemon slice from sugar syrup with a slotted spoon, then reduce heat to moderate. Stir cornstarch mixture and whisk into syrup, then simmer, whisking constantly, until slightly thickened, about 2 minutes. Increase heat to high and add strawberries, then boil 1 minute.

　　

Step 3

Transfer to a gratin or chafing dish. Heat kirsch in a small saucepan over moderate heat until warm. Remove from heat, then carefully ignite kirsch with a kitchen match and pour, still flaming, over warm berries. When flames die out, serve immediately, over ice cream.