Cherries Jubilee
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 126. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 16-ounce can pitted dark sweet cherries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup brandy, cherry brandy, or kirsch
- Vanilla ice cream
Instructions
- Drain cherries, reserving 1/2 cup syrup. Set cherries aside. In a medium saucepan or the blazer pan of a chafing dish combine reserved syrup, sugar, and cornstarch. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Stir in cherries and heat through.
- In a small saucepan heat brandy or kirsch till almost simmers. (If desired, pour heated brandy into a large ladle.) Carefully ignite brandy and pour over cherry mixture. Serve immediately over ice cream.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Cherriesjubilee.jpg" by stu_spivack; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Cherriesjubilee.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.