Flambéed Strawberries with Cointreau and Orange
A showstopping dessert that brings together the natural sweetness of fresh strawberries, the bright citrus perfume of orange zest, and the warm sophistication of Cointreau. The golden butter caramel sauce coats every berry in irresistible richness. Ready in under 20 minutes and guaranteed to impress any guest.
🛒 Ingredients
1 servings
- 1 punnet of fresh strawberries
- 2 tablespoons unsalted butter
- ½ cup (100 g) granulated sugar
- Zest of one unwaxed orange
- 1 cup (200 ml) freshly squeezed orange juice
- 2 shots of Cointreau (or other orange liqueur)
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Directions
- 1
Gently rinse the strawberries without removing the stems, then pat dry with a clean kitchen towel.
- 2
Using a vegetable peeler, carefully remove the orange zest, avoiding the bitter white pith. Cut into thin strips.
- 3
Melt the butter and sugar together in a large skillet over medium heat, stirring constantly until a smooth golden caramel forms.
- 4
Add the orange zest strips to the caramel and stir for 30 seconds to release their aroma.
- 5
Pour in the orange juice and stir well to deglaze the pan and fully incorporate the caramel.
- 6
Hull the strawberries and gently add them to the orange sauce. Cook on low heat for 2 minutes.
- 7
In a small saucepan, gently warm the Cointreau (do not boil). Pour over the strawberries and carefully flambé with a long match, tilting the pan slightly away from you.
- 8
Allow the flames to die down naturally, then serve immediately in shallow bowls with a scoop of vanilla ice cream or a dollop of clotted cream.
💡 Chef's Tip
For a safe and successful flambé, warm the liqueur to around 50 °C — just lukewarm — before igniting. Always keep a lid nearby to smother the flames if needed. Use firm, ripe strawberries so they hold their shape during cooking.
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