Recipe#11217

Title: Cherries Jubilee

rec.food.recipes archive

Yield: 6 Servings
 32 oz pitted bing cherries
 2 Tbsp cornstarch mixed with 2 Tbsp water
 1/2 cup Maraschino liquor
 6 large scoops vanilla ice cream
 1/2 cup kirsch or brandy
 Drain cherries and reserve liquid.  In a small saucepan,  bring
 cherry liquid to a simmer.  Add cornstarch paste and cook, stirring,
 until sauce comes to a boil and thickens.  Cool to room temperature,
 then cover and set aside.  When ready to serve, put ice cream in
 chilled individual dessert plates.  In a chafing dish, heat cherries,
 stirring constantly. Add Kirsch or brandy, Maraschino liquor, warm
 up a few minutes and flambe. Shake pan gently until flame dies.
 Stir in cherry sauce and heat thoroughly. Spoon cherries and sauce
 over ice cream.  Serve immediately.