Pecan Sautéed Strawberries Flambé

Try pecan oil instead of butter for your next flambé. The oil imparts a delicious nutty flavor, and is more healthy than butter. Remember to dip the ice cream, in advance.

  • ⅓ cup pecan oil
  • ½ cup packed brown sugar
  • ½ cup brandy
  • 1 cup fresh pecans
  • 1 lb. fresh strawberries, washed, hulled, and sliced
  • 1 quart vanilla bean ice cream


Warm pecan oil over medium heat. Sauté the pecans with the brown sugar, until the sugar is completely dissolved and begins to bubble.  Add the strawberries and warm through. Add the brandy and ignite immediately. Allow the alcohol to burn off. Pour over the vanilla ice cream, and serve immediately.