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Title: Paula Deen's Cherries Jubilee
Categories: Fruits, Booze, I scream
Yield: 10 servings

16 oz Pitted (fresh or frozen)
- cherries
1 tb Cornstarch
1/4 c Sugar
4 tb Butter
1/4 c Brandy
Vanilla ice cream

Drain cherries, reserving all the juice. Melt butter in
a sauté pan. Stir in cornstarch and sugar until smooth.
Gradually stir in the reserved cherry juice. The mixture
will thicken up. When it boils, pour in the brandy and
turn off the heat. Light the brandy in the pan with a
lighter or long match. When the flame dies down, stir in
the cherries and serve over ice cream.

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

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cherries Jubilee by Bon Appetit
Categories: Fruits, Citrus, Booze, Icecream
Yield: 2 Servings

2 tb Unsalted butter
1/2 c Light brown sugar; packed
1 lb Fresh cherries;
- stemmed, pitted -OR-
1 lb Frozen pitted cherries;
- thawed, undrained
1 pn Salt
1 tb Bourbon or brandy
Fresh lemon juice
Vanilla ice cream

Melt butter in a large heavy skillet over medium heat. Add sugar
and stir until dissolved. Add cherries and salt; stir to coat. Cook
cherries, stirring occasionally, until juices are released and
begin to reduce slightly, about 10 minutes. Remove pan from heat
and stir in bourbon. Return pan to heat and simmer until juices
thicken, about 5 minutes. Season to taste with lemon juice. Let
cool slightly.

Spoon warm cherry mixture over ice cream.

Recipe FROM: https://www.bonappetit.com

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