Recipe Archives->Fruits->Cherries Jubilee 01

Cherries Jubilee
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.

Printable version: cherries-jubilee01.txt.