-Igniting the alcohol can be done in a few different ways. On a gas burner, try tipping your pan away from you after adding the alcohol. Keeping in mind you are lighting the fumes rather than the liquid will help when figuring out how much (or more specifically, how little) to tip your pan in order ignite (it takes very little contact I found). -If you are not using a gas burner or if you are wanting to take a bit more caution, you can also remove the pan from the burner tipping away from yourself again, and light the fumes with a bar-b-que lighter. Return to heat once ignited and continue moving to extinguish. -I tried this with both a smaller pan (both a 8 inch and a 12 inch pan were used) and with half the amount of alcohol needed for the normal recipe. Better flavor is rendered when allowing the alcohol to burn off slower but this does mean your flame will have to be managed slightly longer as well. A smaller pan will result in a taller flame regardless of the amount of alcohol used, so if overhead space is a concern you may want to reach for a larger pan. More surface area means more room for the flame to disperse. -Keep a heavy duty lid nearby in case you are needing to abort quickly. If needed, remove from heat and smother completely. -Avoid using frozen fruit as water content is inevitable and will result in a much mushier consistency. The firmer the fruit, the better hold it will have when flambéed.