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Cherries Bogey Jubilee




Source of Recipe


Buddy Cookbook


List of Ingredients




Yield: 6 Servings

32 oz pitted bing cherries
2 Tbsp cornstarch mixed with 2 Tbsp water
1/2 cup Maraschino liquor
6 large scoops vanilla ice cream
1/2 cup kirsch or brandy

Drain cherries and reserve liquid. In a small saucepan, bring
cherry liquid to a simmer. Add cornstarch paste and cook, stirring,
until sauce comes to a boil and thickens. Cool to room temperature,
then cover and set aside. When ready to serve, put ice cream in
chilled individual dessert plates. In a chafing dish, heat cherries,
stirring constantly. Add Kirsch or brandy, Maraschino liquor, warm
up a few minutes and flambe. Shake pan gently until flame dies.
Stir in cherry sauce and heat thoroughly. Spoon cherries and sauce
over ice cream. Serve immediately.


Recipe