Cherries Jubilee
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INGREDIENTS 2 pounds dark pitted cherries
1/4 teaspoon cinnamon
3 tablespoons sugar
2 tablespoons red currant jelly
Rind and juice of 1 orange
1 tablespoon Grand Marnier, Cherry Heering or cherry brandy
1 tablespoon arrowroot or cornstarch
1/4 cup brandyDrain the cherries from the jar, reserving the juice. Combine 1 tablespoon arrowroot or cornstarch with 1/4 cup of the cherry juice.
In a chafing dish stir together the drained cherries, cinnamon and sugar. Some juice will be released from the cherries so do not worry that it will burn. When the sugar has dissolved add the red currant jelly, the juice and the rind of the orange and one of the liqueurs. Continue to heat until the mixture is hot and bubbling. Push all of the cherries to one side and thicken the juices with the arrowroot or cornstarch dissolved in 1/4 cup of the remaining cherry juice. The mixture will thicken immediately. If it is not a perfect consistency, add more arrowroot.
In a little pot, heat about 1/4 cup brandy and ignite. Pour the flaming brandy over the cherries.
Spoon the cherries over individual dishes of vanilla ice cream.