Cherries Jubilee Recipe
Ingredients
1 can (16 ounces) pitted dark sweet cherries, drained (reserve 1/4 cup syrup)
1/4 cup rum
3/4 cup currant jelly
1 teaspoon grated orange peel
1/4 cup brandy
1 quart vanilla ice cream
Directions
Combine reserved syrup and the rum; pour over cherries and refrigerate about 4 hours.
At serving time, melt jelly in chafing dish or attractive skillet over low heat.
Stir in cherry mixture and orange peel.
Cook, stirring constantly, until mixture simmers.
Heat brandy just until warm in small long-handled pan; ignite and pour flaming over cherries.
Stir; spoon over each serving of ice cream.
At serving time, melt jelly in chafing dish or attractive skillet over low heat.
Stir in cherry mixture and orange peel.
Cook, stirring constantly, until mixture simmers.
Heat brandy just until warm in small long-handled pan; ignite and pour flaming over cherries.
Stir; spoon over each serving of ice cream.
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