Flambé

To pour an alcoholic beverage, often cognac or other liqueur, over a dish and then set light to it. This will intensify the flavor, particularly when the pan juices are required in a sauce.

To flambé desserts, warm the liqueur a little in a deep dish, pour it over the hot food, ignite it using a long match set at the edge of the dish, and allow the flames to burn out.