2 (10 oz.) pkg. frozen sliced strawberries or whole raspberries, thawed
2 tsp. cornstarch
2 tbsp. lemon juice
1/4 c. slivered almonds, toasted
2 tbsp. orange liqueur
Chocolate ice cream

Drain berries, reserving syrup. In wok stir reserved syrup into cornstarch; stir in lemon juice. Bring to boiling; cook and stir 2 minutes. Stir in berries and almonds; heat 1 minute longer.

Heat liqueur in a small saucepan or large ladle until just warm; ignite with a long match and pour over berry mixture. When flame dies, stir and serve immediately over ice cream. Makes 6-8 servings.