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Cherries Jubilee With Brandy

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  Canned pitted dark sweet cherries 16 Ounce (1 Can)
  Sugar 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
  Brandy 1⁄4 Cup (4 tbs)
  Kirsch 1⁄4 Cup (4 tbs)
  Cherry brandy 1⁄4 Cup (4 tbs)
  Vanilla ice cream 1⁄2 Cup (8 tbs)

Drain cherries; reserve syrup.
Add cold water to make 1 cup liquid.
In saucepan mix sugar and cornstarch; slowly blend in reserved syrup.
Cook land stir till thickened.
Remove from heat; stir in cherries.
Turn into blazer pan of chafing dish.
Set pan over hot water (bain-marie).
Heat brandy in small saucepan.
Ignite and pour over cherry mixture; blend into sauce.

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