Flambe Cherries Jubilee

  • 3 tablespoons butter
  • ¼ cup brown sugar
  • 1 tablespoon honey
  • 15 ounces Bing Cherries (canned in syrup if not home prepared)
  • ¼ cup freshly squeezed orange juice
  • 3 tablespoons Kirsch Liqueur
  • ¼ water
  • Vanilla ice cream
  1. Turn water and cornstarch into a smooth slurry
  2. Add butter to medium-high heat sauce pan
  3. Add sugar and honey and stir until sugar dissolves
  4. Add cherries and syrup to consistency, orange juice, Kirsch, triple sec.
  5. Remove from flame and light.
  6. Return to heat
  7. Add cornstarch/water slurry to thicken as desired
  8. Serve warm over Vanilla Ice Cream

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