Cherries jubilee

Cherries jubilee

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
220g sugar
500ml water
1/8 teaspoon salt
750g fresh cherries, stoned
1 tablespoon cornflour
125ml cognac, warmed
French vanilla ice cream, to serve

Method

  1. Place sugar, water and salt in a saucepan and bring to the boil, stirring to dissolve sugar. Add cherries, reduce heat and simmer until tender.
  2. Drain cherries, reserving 250 ml of the syrup. Combine cornflour with reserved syrup in a saucepan, bring to the boil and simmer for 3 minutes, stirring constantly. Add cherries. Pour Cognac into cherries and ignite. Spoon juices over cherries and serve, flaming, over French vanilla ice cream.
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