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Best Ever Cherries Jubilee
one 10 ounce package of frozen sweet Bing cherries, thawed
2 tablespoons of currant jelly
1 teaspoon of cornstarch
2 tablespoons of water
1/4 cup of brandy, rum or kirsch
1 pint of vanilla ice cream
Drain cherries, reserving syrup. In a small saucepan or top of chafing dish, heat cherry syrup and currant jelly, stirring until jelly melts. Combine cornstarch and water smoothly, add to sauce. Heat, stirring, until mixture thickens and boils. Heat brandy in separate pan. Ignite brandy with match at table. Pour into sauce. Ladle flaming sauce over ice cream in dessert dishes. Makes 4 servings |
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