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February 13, 2009, Newsletter Issue #265: Cherries Jubilee
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Tip of the Week
Cherries Jubilee has a reputation as a spectacular, difficult dessert. But itīs really quite easy.
1 Tbsp. cornstarch 1 16-oz. can (2 cups) pitted dark sweet cherries, undrained 1/4 cup brandy
Combine cornstarch and cherries in chafing dish or skillet. Heat until mixture boils and thickens, stirring frequently.
Heat brandy in a small saucepan and carefully ignite, using long-handled match. Quickly pour over the cherries. When the flame goes out, spoon the sauce over ice cream, cake, or other fruits.
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