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04-06-2005, 11:02 PM
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Cherries Jubilee
Cherries Jubilee
1 (16 ounce) can pitted dark sweet cherries 1/4 cup granulated sugar 2 tablespoons cornstarch 1/4 cup kirsch or cherry brandy Vanilla ice cream Drain cherries. Reserve syrup and add water to make 1 cup liquid. Blend sugar and cornstarch. Add syrup and cook over medium heat until thick and bubbly. Remove from heat. Stir in cherries. Put into a silver or heatproof bowl. Heat brandy. Ignite and pour or ladle over cherries mixture. Blend into sauce. Serve over ice cream. Makes 2 cups sauce. 
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