So, this was my favorite dessert when I was in school. Chef Kevin Dunn provided me with this wonderful and strange dessert. He was - and will always be - one of my most favorite teachers. And since it's so hot right now, I think everyone will enjoy this flaming summer treat. And don't leave out the pepper! Everyone wants to leave out the pepper because they think it's weird. TRUST ME - leave it in! It's a surprising final finish, and the dessert is just not the same if you leave it out. When it calls for 25 turns - that's when using a peppermill like they have in the restaurants. They also sell pepper shakers in grocery stores that have the mill attached. But if you don't have one or don't want one, then I'd suggest using maybe a 1/2 tablespoon or so of pepper. But don't leave it out!

Chef Kevin Dunn - New England Culinary Institute
Makes 6 heaping helpings
2 ounces clarified butter
1 cup brown sugar
1 each lemon juice
1 each lime juice
1 each orange juice
3 ounces Grand Marnier
1 pint strawberries, halved
25 turns pepper
1/2 quart vanilla ice cream

1) melt butter and sugar together in saute pan.
2) Add juices, bring to boil and dissolve sugars.
3) Add Grand Marnier, flambe.
4) When flames die down, add pepper and strawberries, simmer.
5) Serve hot over ice cream.

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