Red Lion Flambe Cherries Jubilee

Serves: 3

Graciela O'Reilly

1 January 1970

Based on User reviews:

54

Spice

46

Sweetness

57

Sourness

38

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

3 tbsps

Butter

1 cup

Brown Sugar

1 tbsp

Honey

1 cup

Orange Juice (freshly-squeezed)

2 tbsps

Triple Sec

1 tsp

Ground Cinnamon

1 tbsp

Cornstarch

1 cup

Water

1

Vanilla Ice Cream (pint)

Directions:

1

In a large saute pan over medium-high heat, add butter, sugar, and honey

2

Cook until sugar dissolves

3

Add cherries and its syrup, orange juice, Kirsch, Triple Sec and cinnamon

4

Bring to a simmer

5

Prop pan to the side to ignite evaporating liqueur, or remove pan from heat, ignite with a long kitchen match

6

Return to the heat and continue simmering for 4 to 5 minutes

7

In a small bowl, mix together the cornstarch and water

8

Stir slurry into mixture and continue cooking until sauce thickens to desired consistency

9

Serve warm over vanilla ice cream