| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert: fr, Holiday: va | 1 | Servings | |
INGREDIENTS
| 1 | lb | Canned pitted sour red cherries; drain, Reserve juice |
| Rind of 1 lemon; grated | ||
| 1/4 | c | Granulated sugar; PLUS |
| 3 | tb | Granulated sugar |
| 1/8 | ts | Ground cinnamon |
| 1/2 | c | Cognac*; PLUS |
| 4 | tb | Cognac* |
| 1 | tb | Cornstarch |
| Vanilla ice cream |
INSTRUCTIONS
* Or rum, kirsch or spirit of your choice. This may be the ultimate romantic dessert. If nothing else, it gives you an excuse to lower the lights while you flambe the cherries, and nobody said you have to turn the lights back up right away. This is traditionally finished in a chafing-dish at table side. You may complete the preparation on the stove, but some of the drama will be lost. Combine the drained cherries, lemon rind, 1/4 cup sugar, cinnamon, and 4 Tbs. cognac in a small bowl and allow cherries to macerate for at least one hour. When ready to prepare, drain the macerating juices from the cherries and blend the liquid with cornstarch and with 3 or 4 Tbs. of the reserved canning juices. Heat until thickened, adding more of the cherry juice if needed. Before entering the dining room stir in the cherries and heat through. To flambe, add the cherry mixture to the chafing-dish, sprinkle with 3 Tbs. granulated sugar and add 1/2 cup cognac. Heat and ignite vapor with a lighted match. Stir with a log handled metal spoon until the flame dies down. Serve over vanilla ice cream. Serves 2 to 4. NOTES : Send your comments, suggestions, and critiques to mailto:TheChef@wwrecipes.com Be sure to visit our recipe archive at <http://wwrecipes.com/kitchen.htm> Recipe by: TheChef@wwrecipes.com World Wide Recipes Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 16, 1998
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