From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
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. For a most dramatic effect, dim lights just before lighting brandy.
SERVES: 4 - 6
- 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
TO PREPARE:
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. For a most dramatic effect, dim lights just before lighting brandy.
SERVES: 4 - 6
