Title: Cherries Jubilee
Categories: Desserts, Syd's book, Holiday
Yield: 6 Servings

32 oz Pitted Bing Cherries
2 tb Cornstarch Mixed With
2 tb Water
1/2 c Maraschino Liquor
6 lg Scoops Vanilla Ice Cream
1/2 c Kirsch Or Brandy

Drain cherries and reserve liquid. In a small saucepan, bring cherry
liquid to a simmer. Add cornstarch paste and cook, stirring, until sauce
comes to a boil and thickens. Cool to room temperature, then cover and set
aside. When ready to serve, put ice cream in chilled individual dessert
plates. In a chafing dish, heat cherries, stirring constantly. Add Kirsch
or brandy, Maraschino liquor, warm up a few minutes and flambe‚. Shake pan
gently until flame dies. Stir in cherry sauce and heat thoroughly. Spoon
cherries and sauce over ice cream. Serve immediately. From: Syd's
Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip