| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(16-oz) pitted dark; sweet cherries; drained (reserve 1/4 cup syrup) |
| 1/4 |
c |
Rum |
| 3/4 |
c |
Currant jelly |
| 1 |
ts |
Grated orange rind |
| 1/4 |
c |
Brandy |
|
|
Vanilla ice cream |
INSTRUCTIONS
Combine reserved syrup and rum; pour over cherries; refrigerate at least 4
hours. In chafing dish or saucepan, melt jelly over low heat. Stir in
cherry mixture and orange peel. Cook, stirring constantly, until mixture
simmers. Heat brandy just until warm; pour slowly over cherries and ignite
immediately. Do not stir. Spoon sauce and cherries over ice cream.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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