A classic and dramatic dessert, also known as Cherries Jubilee, where cherries are flambéed in brandy and served over ice cream.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (17 oz) can | Pitted Bing Cherries |
| 3/4 cup | Currant Jelly |
| 1/2 cup | Brandy |
| For serving | Vanilla Ice Cream |
Instructions
- Drain the cherries well.
- Melt the currant jelly in a chafing dish or skillet over direct heat, stirring frequently.
- Add the cherries to the jelly and heat through.
- Gently warm the brandy and pour it into the center of the cherry mixture.
- Carefully ignite the brandy with a long match. Stand back from the flame.
- Once the flames die down, spoon the cherries and sauce over portions of ice cream.
- Serve immediately.
Warning
Use extreme caution when flambéing. Never pour brandy directly from the bottle into a hot pan near a flame, and always keep a lid nearby to extinguish flames if necessary.
