Cherries Jubilee, My Mother’s
1 can (2 cups) pitted dark sweet cherries
¼ cup sugar
2 tbsp cornstarch
¼ cup brandy, Kirsch or cherry Brandy
Vanilla Ice Cream
Drain Cherries reserving syrup
In saucepan, blend sugar, and cornstarch
Gradually stir in reserved cherry syrup, mixing well
Cook and stir over medium heat till mixture thickens and bubbles
Remove from heat, stir in cherries, turn into heat proof bowl or top pan of chafing dish
Be sure bottom pan of chafing dish is filled with hot water, keep hot over flame
Heat brandy in small metal pan with long handle
If desired pour heated brandy into large ladle
Carefully ignite heated brandy and pour over Cherry mixture
Stir to blend brandy into sauce, serve immediately over ice cream
Makes 2 cups sauce
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