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CHERRIES JUBILEE 1 (8 oz.) can dark sweet pitted cherries 1 Tbsp. sugar dash of cinnamon dash of cloves or 4 whole cloves 1 (3-inch) strip of lemon peel 1 tsp. cornstarch 1 Tbsp. water 2 large scoops vanilla ice cream 2 Tbsp. Kirsch (cherry brandy) or regular brandy Drain juice from cherries into small saucepan. Add sugar, cinnamon, cloves and strip of lemon peel. Simmer uncovered until juice measures about 1/4 cup. Remove whole cloves if used and lemon peel. In small bowl blend water and cornstarch until smooth. Drizzle into simmering cherry juice, stirring constantly until clear and thickened. Add drained cherries and heat to serving temperature. Place ice cream in 2 heatproof dessert dishes. At table, warm Kirsch in a small long handled pot or ladle held over a candle. Ignite warmed Kirsch with a long match. Pour over cherries. Shake or stir until flames subside. Spoon cherries and sauce over ice cream. Makes 2 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |