Cherries Jubilee
(From River Road Recipes II...A Second Helping)



1 (1-pound) can (2 cups) pitted, dark, sweet cherries

1/4 cup sugar

2 tablespoons cornstarch

1/4 cup brandy, kirsch, or cherry brandy

Vanilla ice cream



Drain cherries, reserving syrup.

In saucepan, blend sugar and cornstarch. Gradually stir in cherry syrup, mixing well.

Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat and stir in cherries.

Turn into heat-proof bowl or top pan of chafing dish. Be sure bottom of chafing dish is filled with hot water, or keep hot over flame.

Heat brandy or kirsch 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 into sauce and serve immediately over ice cream.

Makes 2-1/2 cups of sauce.

Note: For a most dramatic effect, dim lights just before lighting brandy.

Serves 4-6


Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved.

Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.