CHERRIES JUBILEE
This recipe hails from my Fondue cookbook (Better Homes and Gardens) copy right, no date given but think it must have been published around 1972. I have made this recipe a few times and everyone quests and family have loved it. It is one of those old tried and true recipes. Really easy to make and quite a show stopper. Enjoy!
Provided by Shirley Murtagh
Categories Other Desserts
Time 10m
Number Of Ingredients 5
Steps:
- 1. Drain cherries reserving syrup
- 2. Add cold water to syrup to make one cup
- 3. In a saucepan blend sugar and cornstarch; gradually add syrup water mixture, mixing well.
- 4. Cook and stir over medium heat till mixture is thickened and bubbly.
- 5. Remove from Heat; stir in cherries.
- 6. Turn mixture into a blazer pan of a chafing dish.
- 7. Set pan over hot water (Bain-Marie).
- 8. Heat brandy in a small saucepan. (if desired pour heated brandy into a large ladle) Ignite and pour over the cherry mixture.
- 9. Stir to blend brandy into the sauce.
- 10. Serve immediately over vanilla ice cream.
- 11. Serves 6-8
- 12. Note Indoors or outdoors: create showmanship and style by flaming classic Cherries Jubilee. The luscious dark sweet cherries, couched in a brandy- flavoured sauce, are ladled over mounds of vanilla ice cream.
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