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Cherries Jubilee

Yield 4 servings


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

How to Make It

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

  2. 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.

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