Wash, hull, and dry the strawberries. Heat butter in a skillet and add sugar. Stir until sugar is golden and dissolved.
Add the sherry or port wine. Boil, until syrup is smooth and free of any crystallized lumps of sugar. Add strawberries and heat through.
At the table or in the kitchen, heat rum slightly. Ignite. Pour over berries, stirring juices until flame dies down. Spoon immedieately over servings of ice cream. Top with toasted almonds.