Cherries Jubilee
1 stick butter
1 cup sugar
1 pound Bing cherries
Juice of one lemon
Zest of one lemon
1 tablespoon cornstarch
1 tablespoon cold water
1 cup Cherry Brandy
1 pint vanilla ice cream
• In a large sauce pan, over medium heat, melt the butter.
• Stir in the sugar and cook for about 2 minutes, or until the sugar dissolves.
• Add the cherries, orange juice and orange zest.
• Sauté for 2 to 3 minutes.
• In a small cup, stir the cornstarch and water together.
• Stir this into the cherry mixture and cook for 1 minute.
• Remove the pan from the heat and pour the brandy over the cherries.
• Place the pan back on the heat and carefully ignite the pan to flame the cherries.
• Divide the ice cream between four shallow bowls.
• Spoon the cherry mixture over the ice cream and serve.
Serves 4
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