In a large saute pan, add the butter and melt over medium heat. Add the brown sugar and cook until sugar is melted and bubbly. Remove the pan from the heat and carefully add the rum. Return the pan to the heat and ignite. Cook until the flames die out, about 10 to 15 seconds. Add the strawberries and cook until the strawberries just begin to soften, about 4 minutes. Remove from the heat. Serve over the Buttermilk-Praline Ice Cream.
Yield: 4 servings