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Cherries Jubilee Recipe

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

Contributor:  
Contributor:  
Karen Bowers
Added: Tuesday, July 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1-pound can (2 cups) pitted dark sweet cherries
cup sugar
2 tablespoons cornstarch

cup brandy, kirsch or cherry brandy

Vanilla ice cream


Directions:
Directions:
Drain cherries, reserving syrup. In saucepan, blend sugar and cornstarch; gradually stir in reserved cherry syrup, mixing well. Cook and stir over medium heat till mixture thickens and bubbles. Remove from heat; stir in cherries. Turn into heatproof bowl or top pan of chafing dish. (Be sure bottom pan of chafing dish is filled with hot water; keep hot over flame.) Heat brandy or kirsch in small metal pan with long handle. (If desired, pour heated brandy into large ladle.) Carefully ignite heated brandy and pour over cherry mixture. Stir to blend brandy into sauce and serve immediately over ice cream. Makes 2 cups sauce. (For a dramatic effect, dim the lights just before lighting the brandy.)

Number Of Servings:
Number Of Servings:
Makes 2 cups sauce
Personal Notes:
Personal Notes:
I got this recipe from a magazine 37 years ago when my husband and I were first married. We would have friends over for dinner and for dessert we would have cherries jubilee.

We would turn down the lights and Don would "light the brandy". It was a very dramatic effect. This is a super easy and yet elegant dessert.

 

 

 

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