Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Dark; pitted Bing cherries, drained w/ juice reserved |
| ¼ cup | Brandy |
| \N \N | Sugar to taste-optional |
| \N \N | Vanilla ice cream |
Heat large skillet over open flame. Add cherries, brandy and, if desired, sugar. Once they start to emit some of their juices, take a large spoonful of the liquid & hold it near the flame until it ignites. Transfer carfully back to the skillet--the remaining liquid should also ignite. Turn off heat & let flames subside Pour some of reserved juice over vanilla ice cream.
Top w/ cherries. Note: If using an electric stove, ignite cherries in skillet & allow flames to die out.
CHESAPEAKE RESTAURANT
N. CHARLES ST.; BALTIMORE
WINE: POMMARD 1977
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .