1 tablespoon cornstarch stirred with 2 tablespoons cold water
0.3 cup kirsch liqueur
1 slice optional: lemon (1/4-inch-thick)
1.5 lb strawberries trimmed halved
0.5 cup sugar
0.5 vanilla pod halved lengthwise
4 servings accompaniment: vanilla ice cream
1.5 cups water
Equipment
sauce pan
whisk
slotted spoon
Directions
Bring water, sugar, vanilla bean, and lemon slice to a boil over high heat, stirring until sugar is dissolved, then boil 5 minutes.
Remove vanilla bean and lemon slice from sugar syrup with a slotted spoon, then reduce heat to moderate. Stir cornstarch mixture and whisk into syrup, then simmer, whisking constantly, until slightly thickened, about 2 minutes. Increase heat to high and add strawberries, then boil 1 minute.
Transfer to a gratin or chafing dish.
Heat kirsch in a small saucepan over moderate heat until warm.
Remove from heat, then carefully ignite kirsch with a kitchen match and pour, still flaming, over warm berries. When flames die out, serve immediately, over ice cream.
