Strawberries Jubilee

1. 1

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

2. 2

   Remove vanilla bean and lemon slice from sugar syrup with a slotted spoon, then reduce heat to moderate.

3. 3

   Stir cornstarch mixture and whisk into syrup, then simmer, whisking constantly, until slightly thickened, about 2 minutes.

4. 4

   Increase heat to high and add strawberries, then boil 1 minute.

5. 5

   Transfer to a gratin or chafing dish.

6. 6

   Heat kirsch in a small saucepan over moderate heat until warm.

7. 7

   Remove from heat, then carefully ignite kirsch with a kitchen match and pour, still flaming, over warm berries.

8. 8

   When flames die out, serve immediately, over ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.