1 pt. Florida strawberries, rinsed and halved

½ stick sweet cream butter

1 oz. Rum, 151

1-2 cups pineapple or apple juice

1-2 oz. brown sugar

1 cinnamon stick

Pinch ground cinnamon

1 cup whipping cream

3 Tbsp. confection sugar

1 qt. vanilla ice cream

4 sprigs fresh mint


In a small mixing bowl, use a balloon whisk to whip cream to stiff peaks, and add half of the confection sugar, and set aside when completed. In a flambé pan or low-sided skillet, add butter and heat to foam. Add the brown sugar and blend evenly. Increase heat to medium high, add the cut strawberries and coat well. Add fresh chopped mint, juice and stir mixture with a spoon to coat the strawberries well. Tilt pan back with mixture and heat empty area of pan. When very hot, remove from the fire and add rum to hot area of pan. Leaning back and keeping your face away, place pan  back on fire to flame. Ignite the rum and let flame for about 15 seconds to evaporate alcohol. Spoon the mixture over the vanilla ice cream. Add a dollop of sweetened whipped cream onto the ice cream. Garnish with mint and cinnamon stick and ground cinnamon and remaining confection sugar.  Serves 4-6