|Sugar||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Grated orange rind||2 Teaspoon|
|Brandy/Krisch / cointreau||1⁄4 Cup (4 tbs)|
|Fresh strawberries||1 Quart, washed, stemmed, and dried|
|Strawberry ice cream/New york / rum ice cream / pound cake slices||1⁄2 Cup (8 tbs)|
Melt butter or margarine in blazer pan of chafing dish over direct high flame.
Stir in sugar, juice, rind, and 2 tablespoons brandy, kirsch, or cointreau; cook until mixture is full of bubbles.
Fold in strawberries; heat about 1 minute.
Warm remaining liqueur in ladle; pour over strawberries and ignite.
When flame dies, spoon over ice cream or cake.