| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter |
| 1 |
c |
Sugar |
| 1 |
lb |
Bing cherries |
|
|
One orange ; Juice of |
|
|
One orange ; Zest of |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Cold water |
| 1 |
c |
Cherry Brandy |
| 1 |
pt |
Vanilla bean ice cream |
INSTRUCTIONS
In a large sauce pan, over medium heat, melt the butter. Stir in the sugar
and cook for about 2 minutes, or until the sugar dissolves. Add the
cherries, orange juice and orange zest. Saute for 2 to 3 minutes. In a
small cup, stir the cornstarch and water together, for a slurry. Stir the
slurry into the cherry mixture and cook for 1 minute. Remove the pan from
the heat and pour the brandy over the cherries. Place the pan back on the
heat and carefully shake the pan several times to ignite the pan. If the
pan does not light use a match to flame the cherries. Divide the ice cream
between four shallow bowls. Spoon the cherry mixture over the ice cream and
serve.
Yield: 4 servings
EMERIL LIVE SHOW #EMIA32
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998
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