Jubilee Sundae Tarts
|Canned sweet black cherries||14 Ounce (1 Can)|
|Orange juice||2 Tablespoon|
|Red currant jelly/Black currant jelly||1⁄2 Cup (8 tbs)|
|Brandy flavoring||2 Teaspoon|
|Baked tart shells/Split large cream puffs, made from a mix||6 Large|
|Vanilla ice cream/Cherry ice cream||1 Pint|
Drain cherry juice into a saucepan and stir in cornstarch mixed with orange juice and jelly.
Stir and cook until thick and clear.
Remove from heat and add butter, brandy flavoring.
Pit the cherries and add.
Fill tart shells with hard scoops of ice cream and set on serving plates.
Spoon warm cherry sauce over each.