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Many people mistakenly think this classic dessert is difficult to make, but it’s actually easy to prepare and
present. In fact, it doesn’t have to be flamed – just serve it warm or at room temperature.
Makes 8 servings.

• 2 (16- ounce) cans dark sweet cherries
• 1/4 cup granulated sugar
• 2 teaspoons cornstarch
• 1 tablespoon grated orange peel
• 1/2 cup brandy or cognac, optional
• 1 pound cake, cut into 16 slices, or 1 quart vanilla ice cream

Drain cherries; reserve syrup.

Combine cherry syrup with sugar and cornstarch in a chafing dish or electric skillet.

Cook, stirring constantly, over medium heat about 5 minutes, or until smooth and clear.

Add cherries and orange peel; heat thoroughly.

Gently heat brandy or cognac in a small saucepan; pour over heated cherries.

Flame, if desired. Stir gently and ladle over pound cake or ice cream.

Cherry Marketing Institute



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