1 pound sweet cherries
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.
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.
Peninsula Clarion ©2015. All Rights Reserved.