Desserts:
Cherries
Jubilee
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
1
(1-pound) can (2 cups) pitted, dark, sweet cherries
1/4
cup sugar
2
tablespoons cornstarch
1/4
cup brandy, kirsch, or cherry brandy
Vanilla
ice cream
TO
PREPARE:
Drain
cherries, reserving syrup. In saucepan, blend sugar and cornstarch.
Gradually stir in cherry syrup, mixing well. Cook and stir over medium
heat until mixture thickens and bubbles. Remove from heat and stir
in cherries. Turn into heat-proof bowl or top pan of chafing dish.
Be sure bottom of chafing dish is filled with hot water, or keep hot over
flame. Heat brandy or kirsch in small metal pan with long handle.
If desired, pour heated brandy into large ladle. Carefully ignite
heated brandy and pour over cherry mixture. Stir to blend into sauce
and serve immediately over ice cream. Makes 2-1/2 cups of sauce.
For a most dramatic effect, dim lights just before lighting brandy.
SERVES:
4 - 6
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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