Bananas and Strawberries Flambé

Melt butter in a large skillet over medium heat, then add powdered sugar and cinnamon, stirring until the sugar dissolves and the mixture becomes smooth.

Add orange juice concentrate and clear orange liqueur to the butter mixture, stirring gently to combine all ingredients into a warm sauce.

Reduce heat to low and carefully add 1 oz of cognac to the sauce, stirring gently to incorporate while heating through.

Add sliced bananas to the skillet and gently fold them into the sauce, allowing them to warm through without breaking apart.

Add cleaned strawberries to the skillet and stir gently to coat them with the sauce, heating for about 1 minute until warmed.

Remove the skillet from heat and carefully pour the remaining 1 oz of cognac over the fruit mixture, then immediately ignite it using a long-handled lighter or match to create the flambé effect.

Allow the flames to burn for 20–30 seconds, then gently shake the skillet to extinguish them or cover briefly with a lid if needed.

Place one scoop of vanilla ice cream into each of the 8 parfait or stemmed glasses.

Divide the flambéed banana and strawberry mixture evenly among the 8 glasses, spooning the warm sauce generously over the ice cream and serve immediately.