From Tom Satterfield
1 ½ pounds butter
3 cups brown sugar
4 pints fresh strawberries
½ cup black haus liqueur
½ cup 151 rum
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
12 scoops vanilla ice cream
Rinse strawberries under cold water.
Cut berries in half lengthwise and remove stem and set aside.
Cut butter into 1 inch cubes and set aside.
Combine cinnamon and nutmeg and set aside.
Place copper skillet or sauté pan on a gas burner set on medium to medium high
Add butter cubes and melt.
Stir in brown sugar blending well.
Once the mixture is mixed and bubbling add strawberry halves and stir.
Add black haus and rum around the inner edges of the pan.
Simmer for about 8 seconds.
Slightly tip the pan so the flame from the burner ignites the ingredients.
Move the pan in a circular motion while sprinkling the spice mixture over the
Once the flame goes out, remove the pan from the burner.
Drizzle the berries and sauce over vanilla ice cream.
You can substitute bananas, peaches, or cherries in similar fruit flambé.