• Tommy Centola

Strawberries Suzette from Brennan’s

Updated: Jan 4


Here is another recipe from my collection of Brennan’s Dessert plates. This is Crepes Suzette without the crepe. It is served over ice cream. It is also a Flambé dessert. It is great to cook for a group, just be careful when you ignite it.

1/2 cup Butter

1 cup Sugar

Juice and Peel of one Orange

Juice and Peel of one Lemon

1/4 cup Grand Marnier

1/4 cup Cointreau

3 cups fresh Strawberries, halved

1/3 cup Cognac

8 scoops Vanilla Ice Cream

Prepare sauce by melting butter in a Flambé pan (wide and shallow) over an alcohol burner or stove. Blend sugar until smooth. Add juices and peels, stirring until the ingredients are blended. Cook 3-4 minutes. Remove peelings and add Grand Marnier, Cointreau and strawberries. Cook strawberries until soft. Add Cognac and allow mixture to become very hot. To ignite, tip the pan toward flame or light it. Allow the sauce to flame and tip pan with a rolling motion to prolong flaming. Serve by ladling strawberries and sauce over ice cream.

Enjoy!!!

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