Cherries Jubillee
1 can ( 1 Lb) Bing Cherroes
1/2 cup Brandy
1 tablespoon Cornstarch
1 tablespoon Sugar
1/4 cup pre-warmed Brandy
Drain cherries thoroughly , put juice in saucepan. Pour Brandy over cherries and allow fruit to absorb brandy liquid for several hours. Before serving, moisten cornstarch and sugar with a little cold cherry juice.
Add moistened cornstarch and sugar to cherry juice, cooking and stirring till thickened. Add brandied cherries and bring to a boil. Pre-war, brandy. Pour heated cherries and syrup into flame – proof bowl and add pre-warmed brandy. Pour heated cherries and syrup into flame-proof bowl and add pre-warmed brandy. Ignite mixture and spoon ( use a heated spoon) flaming sauce over cherries. Serve over vanilla ice cream.
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