Cherries Jubilee
By: Anonymous
Published: Thursday, February 18, 2010 - 1:51am

Ingredients




1 16 oz. can 2 c. pitted dark sweet cherries
1/4 cup sugar
2 tablespoons cornstarch
1/4 cup brandy, kirsch or 
Vanilla ice cream form into scoops
freeze in freezer





Preparation

1 Several hours before serving, scoop ice cream into balls and place in coldest part of freezer to harden. 2 Drain cherries; reserve syrup, adding water to make 1 cup. In saucepan, blend sugar and cornstarch; gradually adding cherry syrup, mixing well. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat; stir in cherries. Turn into silver or heatproof bowl.  3 Heat brandy. Ignite brandy and pour or ladle over cherry mixture. Blend into sauce and serve immediately over ice cream. Room should be dark for most effective serving. Makes 2 cups, or enough to serve 4-6. 


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Preparation

 1  Several hours before serving, scoop ice cream into balls and place in coldest part of freezer to harden.  2  Drain cherries; reserve syrup, adding water to make 1 cup. In saucepan, blend sugar and cornstarch; gradually adding cherry syrup, mixing well. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat; stir in cherries. Turn into silver or heatproof bowl.   3  Heat brandy. Ignite brandy and pour or ladle over cherry mixture. Blend into sauce and serve immediately over ice cream. Room should be dark for most effective serving. Makes 2 cups, or enough to serve 4-6.

About


As with anything flaming, exercise precaution with lit brandy.