One of the most extravagant of all desert presentations.
1.5mL (1 1/2 quarts) vanilla ice cream
75mL (1/3 cup) raspberry liqueur
125mL (1/2 cup) each sugar and water
45mL (3 tablespoons) unsalted butter
200mL (3/4 cup) each hulled strawberries and fresh raspberries
Scoop ice cream into 6 heavy serving dishes (keep chilled). Gently heat the liqueur to lukewarm in the top of a double boiler. Bring sugar and water to a boil over medium heat. Swirl in butter and simmer 30 seconds longer. Add berries, stir gently, just to coat. Set serving dishes with ice cream on a serving tray. Ladle fruit and syrup over ice cream. Carefully spoon warm liqueur into dishes. Ignite and serve immediately.