| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Baltimore | Dessert | 6 | Servings |
INGREDIENTS
| 1 | cn | Dark; pitted Bing cherries, drained w/ juice reserved |
| 1/4 | c | Brandy |
| Sugar to taste-optional | ||
| Vanilla ice cream |
INSTRUCTIONS
Heat large skillet over open flame. Add cherries, brandy and, if desired, sugar. Once they start to emit some of their juices, take a large spoonful of the liquid & hold it near the flame until it ignites. Transfer carfully back to the skillet--the remaining liquid should also ignite. Turn off heat & let flames subside Pour some of reserved juice over vanilla ice cream. Top w/ cherries. Note: If using an electric stove, ignite cherries in skillet & allow flames to die out. CHESAPEAKE RESTAURANT N. CHARLES ST.; BALTIMORE WINE: POMMARD 1977 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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