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Cherries Jubilee Recipe | |
Dessert | |
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Ingredients:
2 cans (1 lb each) dark Bing cherries1/3 cup currant jelly 2 tablespoons cornstarch 2 tablespoons water 1/3 cup Kirsch (cherry brandy)
Directions:
Drain the syrup from the cherries into a saucepan. Add currant jelly. Heat to boiling and stir in a blend of the cornstarch and water; cook, stirring, until thickened. Add cherries and heat through. Refrigerate until serving time.At serving time, reheat cherry sauce. Warm Kirsch in a small pan. At the table, ignite Kirsch and spoon flaming over the hot cherry sauce; serve over ice cream. Accompany with whipped cream, grated chocolate. Currant jelly, probably selected for its strong flavor, appears to be no longer readily available in So California supermarkets. Any other flavorful red fruit jelly should work.
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