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Cherry Berry Flambe

Thursday, January 01, 2004
yields 2 portions
2 tablespoons butter 1/2 cup pecans2 cups sliced fresh strawberries
1/4 cup Grand Marnier liqueur
1 cup bing cherries - drain can
1/2 cup whipping cream
2 tablespoons sugar pinch of cinnamon
1/2 cup raisins
pinch of nutmeg
sliced pound cake, sponge cake cups or ice cream

In a sauté pan, heat the butter over medium heat.
Add the sliced strawberries and bing cherries and sprinkle with sugar. Flip the strawberries and cherries in pan to coat evenly with sugar. DO NOT OVERCOOK!
Add the raisins and pecans. Combine.
Pull the pan away from the heat and CAREFULLY flambe with the Grand Marnier.
When the flame goes out, add the whipping cream, cinnamon and nutmeg and combine. Lower the heat and cook until the sauce becomes slightly thickened.
Serve over sliced pound cake, in sponge cake cups or over your favorite ice cream.

Nutrition Facts:
The Clever Cleaver Brothers
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