Cherries Jubilee
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Ingredients
2 cans (16 ounces each) dark sweet cherries
1/3 cup red currant jelly
2 tablespoons water
2 tablespoons cornstarch
1/2 cup kirsch
Roberts Vanilla Ice Cream
grated milk chocolate, optional
Preparation
Drain cherry liquid into saucepan; set cherries aside. Add jelly to liquid and bring to a boil. Thoroughly mix water and cornstarch; add to saucepan; cook, stirring constantly, until thickened. Add cherries and heat thoroughly. In a separate pan, warm kirsch; ignite and spoon over hot cherry sauce. Serve immediately, while flaming, over large scoops of ice cream. If desired, garnish with grated milk chocolate.
Yield: 8 servings
Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
