Serves: 6
Total Calories: 107
Blend sugar and cornstarch in a sauce pan. Stir in the reserved cherry syrup. Stir and cook over medium heat until the mixture is thick. Remove from heat and stir in cherries.
Turn the cherry mixture into the top pan of a chafing dish. Keep hot over flame.
Heat brandy in a small metal pan with a long handle. Carefully ignite heated brandy with a long match and pour over cherries. Stir to blend brandy into sauce until brandy burns out. Serve immediately over scoops of vanilla ice cream.
This Cherries Jubilee recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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