Cherries jubilee - glorious liqueurs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (30oz) pitted sweet |
| Cherries | ||
| Freshly squeezed orange | ||
| Juice | ||
| 2 | tablespoons | Sugar |
| 1½ | tablespoon | Cornstarch |
| 2 | teaspoons | Grated orange peel |
| ½ | cup | Orange and/or cherry |
| Liqueur | ||
| 1 | quart | Vanilla or burgundy cherry |
| Ice cream | ||
Directions
Drain cherry liquid; add orange juice to measure 1½ cups.
Combine sugar and cornstarch in chafing dish or skillet. Stir in the liquid to make a smooth sauce. Cook until thickened and bubbly, about 1 minute. Add cherries and lemon peel; heat until warm.
Heat liqueur(s). Pour over cherries; do not stir. Carefully light the dessert, spoon flaming sauce over cherries until the flames subside.
Spoon cherries and sauce around individual servings of ice cream, serve at once.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..