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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 www.cherrymkt.org
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