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CHERRIES JUBILEE - TDN_94/02/20
Servings: 4 servings
1 can (1 lb) bing cherries
2 tsp cornstarch
-(sweet cherries)
1/4 cup kirsch (or cherry brandy)
1 1 strip lemon peel
vanilla ice cream
Directions: drain the cherries. there will be about 1 cup of juice. heat juice over medium heat with lemon peel mix cornstarch with a little of the cherry juice and stir into cherry juice. cook and stir over low heat until juice has thickened slightly. add cherries. spoon into chafing dish and keep warm over burner. have serving dishes with one or two scoops of vanilla ice cream ready. heat kirsch or cherry brandy and spoon over cherries. ignite and spoon over ice cream. from: a feast of fruits" by elizabeth riely, macmillam, 1993
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