• 1/3 c. sugar
• 2 tbsp. cornstarch
• 1/8 tsp salt
• 1 c. cherry syrup (drained from canned cherries)
• 1 ½ c. drained canned, pitted Bing or dark sweet cherries (frozen
cherries may be used, but to make up for juice, add cherry juice or
apple juice)
• 1 tsp lemon juice
• ¼ tsp grated lemon peel
• ¼ tsp almond extract
• 1/3 c. Kirsch (cherry brandy)
Mix sugar, cornstarch, salt and cherry juice together in blazer pan of chafing
dish or in saucepan. Place over direct high flame and cook until sauce is
clear and slightly thickened, stirring constantly. Stir in cherries, lemon juice,
lemon peel, almond extract, and 3 tablespoons Kirsch: heat. Place pan in
water jacket to keep hot for serving. Pour remaining Kirsch over sauce and ignite. When flame dies down, spoon onto vanilla
ice cream or cake al a mode. Sprinkle with slivered almonds. Serves 9. Hint: So brandy will flame, heat in small saucepan until
bubbles form on bottom. Do not overheat or alcohol will evaporate. Brandy will not flame at room temperature.
Cherries Jubilee
