- 1 1/2 cups water
- 1/2 cup sugar
- 1/2 vanilla bean, halved lengthwise
- 1 (1/4-inch-thick) lemon slice
- 1 tablespoon cornstarch stirred with 2 tablespoons cold water
- 2 pints strawberries (1 1/2 lb), trimmed and large berries halved
- 1/4 cup kirsch
- Accompaniment: vanilla ice cream
- 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.