Yield: Serves 4.
When ready to serve at the table, put the chafing dish with contents on its stand over a candle or alcohol burner and heat, stirring gently. Add the brandy or liqueur and ignite*. Keep stirring until the flames begin to die down, then ladle the fruit and sauce over the ice cream, which you have divided into four individual serving dishes.
*NOTE: When you flambe, exercise sensible safety precautions. Keep away from drapes and curtains. Don't let guests lean too close. It may be well to practice a couple or times, alone, in the kitchen, before you go on stage. For the ultimate in visual effect, keep the lights down low. Alcohol burns with a dark blue flame which isn't too visible in a bright room.
In this issue: Thoreau's Maine
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