Flamed Strawberries
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  • 500 g strawberries 2 tablespoons honey 1 tablespoon lemon juice zest of 1 lemon 1 -2 tablespoons brandy (if you want to measure) 1 heaped teaspoon lemon thyme leaves 1 small handful of rose petals Instructions Rinse the strawberries and snip away the tops. Heat up a frying pan and put the honey into the hot pan. After half a minute put the strawberries into the pan and fry the strawberries for a minute. Add the lemon juice and zest and fry for 1 more minute until it thickens and becomes a light syrup. Add the brandy to the pan and carefully set it alight. When the alcohol is lit, shake the pan easily, until there are no more flames and therefore no more alcohol. Add the thyme leaves and shake the pan one more time. Serve the strawberries right away or chill it in the fridge for later. Garnish with the rose petals Notes The dessert can also be made with other kinds of berries or fruits such as peaches, apricots, plums, pears or apples. By heinstirred.com Adapted from Mikkel Karstad Adapted from Mikkel Karstad heinstirred http://heinstirred.com/ Wine suggestion by Conrad Louw CWM: Food decadence is not always synonymous with slaving in the kitchen. Summer is here and strawberries are in abundance. Make this dessert as a perfect way to finish off a meal – on a light note. And don’t waste time thinking about choice for wine. Think “Strawberries & Bubbly”. Strawberries as a fruit usually has a fairly high acidity, especially when you buy it and it is not fully ripe yet. But with this treat, you add a dash of honey and brandy too (amongst others). A slightly off-dry (not sweet!) bubbly of your choice, preferably a Rosé, would be the seamless match. There are so many local bubblies on the market that you can choose from, but make sure it is not a sweet one – there is a big difference between “off dry” and “sweet”. I usually prefer bubbly to be made like Champagne is made, and not carbonated. My personal and reliable choice which I always recommend as a bubbly to be enjoyed with deserts, is the JC Le Roux La Valleé, which is made like Champagne is made, but we in South Africa calls it Method Cap Classique (MCC). It doesn’t break the bank balance, but it always delivers on the taste.



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