CHERRIES JUBILEE WITH KIRSCH OR COGNAC ENJOY DAN:

       CHERRIES JUBILEE WITH KIRSCH OR COGNAC by CHEF DAN:

Servers 6

INGREDIENTS:

2 (15 Oz) cans whole Bing cherries in juice, drained and juice reserved

1/4-cup white sugar

1-1/2-tablespoons cornstarch

1/4-cup Kirsch or Cognac

1/4-teaspoon cherry extract

Season to taste with lemon juice

2 pints of vanilla ice cream

DIRECTIONS:

1.   In a dish, combine a little cherry juice with sugar and cornstarch.

2.   In a skillet, heat juice from cherries over medium-heat.

3.   Add cornstarch mixture.

4.   When juice thickens, add cherries, to warm through.

5.   Pour in liqueur, and ignite with a long lighter.

6.   Gently shake the pan until the blue flame has extinguished itself.

7.   Remove from heat and stir in cherry extract season with lemon juice.

8.   Spoon the ice cream into serving bowls.

9.   Spoon cherries mixture over ice cream.

ENJOY DAN:                           BON-APPETITE!!