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Cherries Jubilee

Posted: Wednesday, July 29, 2009

1 pound sweet cherries

Cherry Jubilee's sweet sauce may also used on savory dishes, especially those made with pork or poultry.

1/2 cup granulated sugar

4 ounces cherry preserves

2 tablespoons cornstarch

3 tablespoons water

1/3 cup, plus 1 tablespoon cherry brandy (Kirshwasser)

Best quality vanilla ice cream, homemade or store-bought

Rinse, stem and pit cherries. Mix cherries with sugar and allow to sit for one hour. Combine cornstarch with water and 1 tablespoon brandy, mix in preserves and blend until smooth.

Place cherries and cornstarch mixture in a medium saucepan, over medium heat. Cook until cherries are heated through and sauce has thickened. Pour cherries into a chafing dish or oven proof casserole; set aside.

Pour remaining 1/3 cup brandy in a glass, microwave-proof measuring cup and heat on high for 15 seconds. Pour brandy into a long-handled ladle, and carefully ignite liquid; pour flaming liquid over cherries. (Or, heat liquor in a small saucepan, remove from heat, then flamb liquid right in the pan.)

Spoon sauce over vanilla ice cream.

Serves 4.

Kitchen Ade Note: Never pour liquor from a bottle near an open flame. Fire can run from the alcohol stream right into the bottle and explode.



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