Cherries Jubilee

Desserts

Cook Time: 10 min Total Time: 10 min Servings: 6

Ingredients

1 can Pitted black cherries

1 Tbs Sugar

1 Tbs Cornstarch

1/4 cup Warmed cognac

3 cups Vanilla ice cream

Description

From "New York Times Cookbook", Craig Claiborne, 1961, pg. 619.

Directions

Drain the cherries, reserving the juice.

Mix the sugar with the cornstarch and add the reserved juice, a little at a time. Cook 3 minutes, stirring constantly.

Add the cherries and pour the cognac over the top. Ignite the cognac and ladle the sauce over the cherries.

Serve over vanilla ice cream.