Cherries Jubilee

Oxmoor House
4 servings


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1/3 cup red currant jelly
1 (16-ounce) can pitted Bing cherries, drained
1/4 cup brandy
Vanilla ice cream


Melt jelly in a flat skillet; add cherries. Cook over medium heat until bubbly; set aside, and keep warm.

Place brandy in a small long handled pan; heat just until warm. Pour over cherries, and ignite with a long match. Baste cherries with sauce until flames die down. Serve immediately over ice cream.

Created date

February 2010