Blend first 3 ingredients.
Add lemon slices and cherry juice. Cook
until
slightly
thickened.\tAdd
cherries last. Before serving over
ice cream, add most of the bourbon.
In a serving spoon,
flame
some
of
the
remaining bourbon with a match. Slowly transfer the flaming spoonful into the cherries jubilee. (The
pretty
flames
burn\toff
alcohol.)\tPour over vanilla ice cream.
All
but
the flaming can be done a day or more before.
Ellie is an old high school friend who is now married to my brother.
She thinks she can't cook, but I've never had a bad meal there yet.
The Cherries Jubilee recipe came from the chef at the Officer's Club on Etain Air Force Base in France.
ntil thickened.
Add the cherries and heat through.
Pour
ntil thickened. Stir in the cherries and orange zest, return to
uarters.
For sauce, drain cherries, reserving the syrup.
Combine
In a small dish, combine a little cherry juice with sugar and cornstarch.
In a skillet, heat the juice from the cherries over medium heat.
Add cornstarch mixture.
When juice thickens, add the cherries to warm them through.
Pour in warmed liqueur, then carefully flame the skillet to burn off the alcohol.
Remove cherries from heat.
Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries and their juice down over the ice cream.
Serve immediately.
Pour juice from cherries into a saucepan with the currant jelly, cornstarch and orange rind. Cook over low heat until the jelly melts.
Stir in the cherries. Cover and simmer 10 minutes.
At the table, pour the warm brandy over the cherries in the serving pan and flame.
Spoon into meringue shells or over ice milk while cherries are still flaming.
Using
your prettiest chafing dish, melt the jelly over medium heat.
Add
the
drained cherries and heat thoroughly. When the cherries
are
hot, float the brandy on top of them. Don't stir. Give
the
liqueur a moment to heat through, then set afire.
Just before the flames die, ladle the cherries and juice over rich vanilla ice cream and serve immediately.
Melt jelly in frypan.
Add butter; stir until melted and hot. Add cherries and heat through.
Pour Kirsch over cherries.
Ignite with long match.
Let burn until flame dies.
Spoon hot cherries over ice cream and serve.
Makes 4 servings.
Drain cherries; reserve syrup.
Combine syrup with sugar and cornstarch in chafing dish or electric skillet.
Bring to a boil. Cook, stirring, until smooth and clear.
Add cherries and orange peel.
Heat thoroughly.
Pour all but 1 tablespoon brandy over cherries.
Ignite the remaining 1 tablespoon brandy and pour over cherries.
When flames begin to die down stir gently and ladle over servings of vanilla ice cream.
Drain cherries, reserving syrup.
Add water to syrup to make 1 1/2 cups liquid.
In medium saucepan, combine gelatin and syrup mixture.
Heat and stir until gelatin dissolves.
Remove from heat; stir in sherry.
Chill until partially set.
Reserve 2 pear halves; slice and set aside for garnish.
Chop remaining pears; fold into gelatin along with cherries.
Chill until firm.
Unmold; garnish with lettuce leaves and pear slices.
Refrigerate until ready to serve.
Serves 8.
Drain cherries reserving syrup.
In Corning Ware dish, combine sugar and cornstarch.
Blend well.
Add cherry syrup and mix well. Put dish on stove and stir until cherry juice mixture thickens and bubbles.
Add cherries.
Turn heat off.
Put ice cream in dessert bowls.
Store in freezer.
In large saucepan, mix cherries with juice, cornstarch and cinnamon.
Stir over low heat until clear and slightly thick.
Add brandy and Kirsch.
Pour cherries and sauce over ice cream.
Serve.
drain cherries, keep syrup.
combine syrup sugar and cinnamin in pan.
cook stirring until it boils.
simmer uncovered without stirring for 2 minutes.
strain, discard cinnamon.
return syrup to pan.
stir in arrowroot and water.
cook stirring until boils and thickens slightly.
add cherries, stir until heated through.
heat brandy, add to sauce.
set aflame.
serve imediately with ice cream.
Drain syrup from cherries into pint measuring cup; add water to measure 1 3/4 cups liquid.
Bring to simmering in saucepan; remove from heat.
Add gelatin and stir until dissolved.
Add Port, almonds and drained cherries.
Spoon into dessert dishes and chill until firm.
Top with vanilla ice cream or whipped cream just before serving
eat until melted. Add the cherries and orange peel, stirring constantly
Drain the juice of the cherries into a saucepan.
Whisk in the cornstarch and brown sugar.
Bring mixture to a boil over high heat.
Add cherries and stir to coat. Remove from heat and add carefully the brandy or kirsch. Return to heat and cook 1 minute.
Scoop frozen yogurt into 4 bowls and spoon warm mixture on top.
Heat cherries with juice in a saucepan with sugar.
Mix cornstarch with orange juice and add to warm cherries.
Cook until thickened.
Serve warm over ice cream, pound cake or angel food cake.
Drain cherries; add water to juice to make 2 cups.
Mix sugar, salt and cornstarch in saucepan.
Add juice.
Cook over direct heat until slightly thickened.
Add cherries.
Heat.
Remove from heat and place in heatproof bowl or dish.
Add liquor.
Ignite with match, bring to table and spoon over ice cream.
Combine syrup and rum.
Pour over reserved cherries and refrigerate for 4 hours.