Strawberries Jubilee

• 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

1. Bring water, sugar, vanilla bean, and lemon slice to a boil over high heat, stirring until sugar is dissolved, then boil 5 minutes.
2. Remove vanilla bean and lemon slice from sugar syrup with a slotted spoon, then reduce heat to moderate.
3. Stir cornstarch mixture and whisk into syrup, then simmer, whisking constantly, until slightly thickened, about 2 minutes.
4. Increase heat to high and add strawberries, then boil 1 minute.
5. Transfer to a gratin or chafing dish.
6. Heat kirsch in a small saucepan over moderate heat until warm.
7. Remove from heat, then carefully ignite kirsch with a kitchen match and pour, still flaming, over warm berries.
8. When flames die out, serve immediately, over ice cream.

water, sugar, vanilla bean, lemon slice, cornstarch, pints strawberries, accompaniment

Taken from www.epicurious.com/recipes/food/views/strawberries-jubilee-105518 (may not work)