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  • 9/24 Cherries Jubilee 2

    From Dave Drum@1:229/452 to All on Wed Sep 22 20:29:10 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rachel Ray's Cherries Jubilee
    Categories: Five, Fruits, Booze, I scream
    Yield: 6 servings

    30 oz (2 cans) whole Bing cherries
    - in juice; drained, juice
    - reserved
    1 tb Sugar
    1 tb Cornstarch
    1/4 c Kirsch or cognac; warmed
    2 pt Vanilla ice cream

    Recipe courtesy of Rachael Ray

    In a small dish, combine a little cherry juice with
    sugar and cornstarch. In a skillet, heat juice from
    cherries over moderate heat. Add cornstarch mixture.
    When juice thickens, add cherries to warm through. Pour
    in warmed liqueur, then flame the pan to burn off
    alcohol. Remove cherries from heat. Scoop vanilla ice
    cream into large cocktail glasses or dessert dishes and
    spoon cherries down over ice cream.

    RECIPE FROM: https://www.foodnetwork.com

    Uncle Dirty Dave's Archives

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  • From Ben Collver@1:18/200 to All on Wed Sep 23 10:43:31 2026
    MMMMM----- Recipe via Meal-Master (tm) v8.02

    Title: Cherries Jubilee - Glorious Liqueurs
    Categories: Desserts
    Yield: 6 Servings

    30 oz Can sweet cherries; pitted
    Orange juice;
    - freshly squeezed
    2 tb Sugar
    1 1/2 tb Corn starch
    2 ts Orange peel; grated
    1/2 c Orange and/or cherry
    - liqueur
    1 qt Vanilla or burgundy cherry
    - ice cream

    Drain cherry liquid; add orange juice to measure 1-1/2 cups.

    Combine sugar and corn starch in chafing dish or skillet. Stir in
    the liquid to make a smooth sauce. Cook until thickened and bubbly,
    about 1 minute. Add cherries and lemon peel; heat until warm.

    Heat liqueur(s). Pour over cherries; do not stir. Carefully light
    the dessert, spoon flaming sauce over cherries until the flames
    subside. Spoon cherries and sauce around individual servings of ice
    cream, serve at once.

    Recipe by Mary Aurea Morris

    Recipe FROM: New Country Fare: Glorious Liqueurs

    Formatted by: Carolyn Shaw, Mar 1996

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