Green peppercorns and Grand Marnier give a slight peppery orange flavor to flamed strawberries. Be sure to read the flambe tips before beginning.

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Ingredients

• 12 ounces strawberries, cut in half
• 2 ounces butter (cold)
• 2 ounces granulated sugar
• 1 teaspoon green peppercorns
• 3 ounces orange juice
• 1 ounce lemon juice
• 1 ounce Grand Marnier
• 1-1/2 ounces Pernod

• Prep Time: 10 minutes
• Cook Time: 10 minutes

• Total Time: 20 minutes

Preparation

Heat pan, add sugar, and carmelize until gold. Add cold butter, stir well. Quickly add orange juice and lemon juice and stir. Add Grand Marnier and reduce until sauce has viscosity. Add strawberries and cook gently for maximum 2 minutes. Add green peppercorns, do not crush them. Cook for another half a minute.

Overheat one side of the pan by tilting the handle down. Move the pan away from the flame.

Add Pernod, put quickly back to the flame and by tilting the pan upwards, let the Pernod ignite and flame.

To serve, place a round piece of genoise (or sponge cake) in the middle of the plate. Lay the strawberries around and sprinkle with vanilla-flavored powder sugar.

Yield: 1 serving

Recipe Source: Susanne Restaurant & Bakery, Rocklin, California
Reprinted with permission.