Best Rum Flambeed Strawberries Recipes

ALCOHOL INFUSED STRAWBERRIES

Steps:

• Wash strawberries, place in bowl.
• Open a new bottle of prosecco and pour over the strawberries, covering completely.
• Place strawberreis in fridge to soak, for at least one hour, but as long as overnight. Stir occasionally to ensure full saturation.
• Strain strawberries and pat completely dry with papertowels.
• Immediately before serving dip strawberries in a deep bowl of sugar. Rotating to ensure full coverage of your strawberry.

STRAWBERRY CREPES

Steps:

• Heat the oven to 375°F.
• In a medium bowl, toss the strawberries with the confectioners' sugar and 1 tablespoon of the rum. Line a rimmed baking sheet with parchment paper and spread the berries over the paper. Bake for 10 minutes or until the sugar begins to brown and the berries are soft.
• Meanwhile, in a large skillet set over medium heat, melt half of the butter. Add the granulated sugar and 2 tablespoons of the rum and stir until combined. One by one, dip each crepe in the butter, making sure to coat both sides. Fold each crepe in quarters while still in the skillet. Arrange the crepes around the outside of the pan. Continue adding more crepes and the remaining butter as necessary. When all 12 crepes have been coated and folded, drizzle the remaining 1 tablespoon rum over the crepes and ignite (be careful). When the flames have subsided, serve while still warm and top with the warm roasted strawberries.

STRAWBERRY CREPES FLAMBE

Steps:

• Fold crepes in quarters. Heat in 1 tablespoon unsalted butter in a nonstick skillet over medium-high, flipping once, until warm and crisp, 5 minutes; divide between 2 plates.
• Return skillet to heat; melt 3 tablespoons butter. Stir in packed light-brown sugar, ground cinnamon, and a pinch of kosher salt; cook, swirling pan, until darkened slightly, 1 to 2 minutes. Add halved strawberries; cook until tender, 2 minutes. Remove from heat; add silver rum.
• To flambe, return skillet to medium-high heat. If using a gas burner, carefully tilt pan away from you to ignite; if using an electric burner, use a lit long match held just above the sauce. When flame subsides (5 to 10 seconds), spoon strawberries over crepes. Return skillet to medium-high heat and reduce sauce until thickened, 1 to 2 minutes; pour over crepes. Whisk heavy cream until thickened slightly. Drizzle over crepes; serve.

FLAMBE FOR TWO

Steps:

• Melt butter and brown sugar together in a skillet over medium heat until caramelized, 3 to 5 minutes. Pour in orange juice; mix well for 2 minutes. Stir in banana slices until evenly coated with orange juice mixture.
• Pour rum into the skillet. Light rum carefully using a long match. Shake skillet back and forth until flames die down, about 30 seconds. Cook for 1 minute more.
• Divide vanilla ice cream between 2 bowls. Spoon banana mixture over ice cream.