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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