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This is an easy flambé dish to create, great with vanilla ice cream.

4 tablespoons butter
1 cup sugar
Fresh Ground Pepper
3 or 4 cups of peeled, quartered strawberries
4 oz Pernod (An pale, green alcoholic liqueur)

This is a simple fruit syrup in sugar.  In a cool pan on high heat add the butter and sugar and a bit of pepper (yes, pepper, it goes well with the licorice taste of the Pernod)  This should start to boil after about 2 to 3 minutes over high heat.  Let boil for about 1 minute - until you see large bubbles of sugar - this is the sugar "caramelizing"; or assuming a new, harder shape since it is being bound with the butter.

Tilt your pan backwards and heat the front of your pan.  Add 2 oz of Pernod and flame, moving the flaming alcohol among the cherries while it's burning.  Best done in a dark atmosphere for best effect.   Serve using Russian service over vanilla ice cream; serving suggestion:  large wine glasses

SHRIMP AND BLACK PEPPER FLAMED IN PERNOD

Use the recipe above and substitute shrimp for strawberries. Serve with rice and stir fry vegetables in quick soya sauce .