"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Rosemary’s Cherries Jubilee Recipe

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This recipe for Rosemary’s Cherries Jubilee, by , is from Sallye's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, June 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can (1 lb. 14 oz.) pitted Bing cherries
½ cup sugar
1 teaspoon cornstarch
¼ cup brandy

Directions:
Directions:
Drain cherries, reserving 1 cup of syrup. In a small saucepan combine sugar and cornstarch, mix well. Then stir in the reserved cherry syrup. Bring the mixture just to boiling, stir constantly. Reduce heat and simmer 1 minute. Mixture should be slightly thickened and appear translucent. Just before serving, add cherries and reheat gently. Pour into a metal serving bowl. Heat brandy until vapor rises. Pour brandy over cherries and ignite. Serve over ice-cream.

Personal Notes:
Personal Notes:
The best part of dinner is the dessert and it usually arrives when you can’t eat anymore.

 

 

 

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