"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ray's Cherries Jubilee Recipe

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

Contributor:  
Contributor:  
Raymond Friedmann
Added: Friday, January 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Fresh Cherries during season or 1 can pitted black cherries
1 TBS sugar
1 TBS cornstarch
1/4 cup warmed kirsch or cognac
1 qt vanilla ice cream (Blue Bell)

Directions:
Directions:
Drain cherries if using canned. If fresh stem and pit. Reserving juice. Mix sugar and cornstarch and add 1 cup of reserved juice or water or apple juice if using fresh. Add a little at a time. Cook 3 minutes, stirring constantly. Add cherries and pour kirsch over the top. Ignite kirsch and ladle the sauce over the cherries. Serve over vanilla ice cream.
Ray would make this in a chafing dish with the kids watching. He would heat it over Sterno. When it got hot he would pour the kirsch over the top and ignite it; with the lights out; it made quite an impression on them!!

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 min using canned cherries
Personal Notes:
Personal Notes:
When we lived in Houston, Ray loved to go to the farmers market. He loves cherries; so he would come home with boxes and boxes. He enjoyed making this for us.

 

 

 

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