Flaming Cherries
Jubilee
This is a particularly dramatic dessert popular in the
early 60s for company or a special celebration. The best way to of lighting the
alcohol is to heat it before setting it on fire.
Caution:
Do not carry the flaming dish, light it at the table...it is safer.
2 (15-ounce) cans of whole Bing cherries in
juice, drained and juice reserved
1 tablespoon sugar
1 tablespoon cornstarch
1/4 cup kirsch or cognac, warmed
2 pints vanilla ice cream
In a small dish, combine a
little cherry juice with sugar and cornstarch. In a skillet, heat juice from
cherries over moderate heat. Add cornstarch mixture. When juice thickens, add
cherries to warm through. Pour in warmed liqueur, then flame the pan to burn
off the alcohol. Remove cherries from heat. Scoop vanilla ice cream into large
cocktail glasses or dessert dishes and spoon cherries down over ice cream.
Serves 6
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