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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cherries Jubilee Recipe

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This recipe for Cherries Jubilee is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (lb) pitted, dark sweet cherries, drained (reserve 1/4 cup syrup)
1/4 cup white rum
3/4 cup currant jelly
1 tsp. grated orange peel
1/4 cup brandy
French vanilla ice cream

(You can substitute 2 cups fresh, dark sweet cherries for the canned cherries and their syrup. Pour rum over the pitted fresh cherries)
Directions:
Directions:
Combine the reserved syrup and the rum and pour over the cherries and chill for 4 hours.

At serving time, melt jelly in chafing dish over low heat. Stir in cherry mixture and orange peel. Cook, stirring constantly, until mixture simmers. Heat brandy in saucepan; slowly pour over cherries and ignite. Serve hot over ice cream.

Makes 2 cups sauce.
Personal Notes:
Personal Notes:
Gourmet Club - Fondue Night, October 1, 1977

 

 

 

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