"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


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This recipe for CHERRIES JUBILEE, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, October 1, 2008


1/3 c. sugar
2 T. cornstarch
1/8 tsp. salt
1 c. cherry syrup, save from Bing cherries
1 1/2 c. Bing cherries, drained and pitted
2 tsp. lemon juice
1/4 tsp. lemon zest
1/4 tsp. almond extract
2 T. brandy or Kirsch

vanilla ice cream

Place cherries, lemon juice, lemon peel and almond extract into a chafing dish. Mix sugar, cornstarch, salt, and cherry juice in a medium saucepan. Cook over high heat until sauce is clear and slightly thickened. Stir constantly. Transfer to chafing dish and pour over cherries, lemon juice, peel and almond extract. Stir until mixed and heated through.

Prepare individual ice cream dishes. Next, heat some brandy in a saucepan over medium high heat. When the brandy is hot, ignite it with a match. If it's hot enough, it will flame instantly. Pour the flaming liquid carefully across the warm cherries in the chafing dish. Spoon cherry filling, while flaming, over the ice cream. Keep lights low so the flames are more visible.

Be careful. Flames can shoot up suddenly. Look up and make sure there's nothing above that can ignite, including hair, hat, whatever. Have an open box of baking soda nearby in case of accidents. Pour it over flames to extinguish them, if there is a problem. A lid to a large kettle could also extinguish flames.




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