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Seafarers' Cherries Jubilee

Photo: Jennifer Davick; Styling: Melanie Clarke
Prep time 10 mins
Cook time 5 mins
Yield Makes 6 servings

Ingredients

  • 1 (15-oz.) can pitted Bing cherries in syrup
  • 1 (14.5-oz.) can pitted tart cherries in water
  • 2 tablespoons cornstarch
  • 1/4 cup sugar
  • 1/2 teaspoon ground allspice
  • 1/4 cup black raspberry liqueur
  • 1/4 cup brandy
  • 6 tablespoons chocolate liqueur
  • 1 qt. vanilla ice cream
  • 12 chocolate fudge cream-filled rolled wafers

How to Make It

  1. Combine cherries in a heavy non-aluminum 3-qt. saucepan; reserve 6 Tbsp. syrup. Stir together cornstarch and reserved syrup.

  2. Stir together sugar and allspice; add to cherries, and bring to a boil over medium heat. Reduce heat to low; add cornstarch mixture, and cook, stirring constantly, 2 to 3 minutes or until mixture is thickened and slightly clear. Remove from heat. Stir in raspberry liqueur and brandy; return to heat, and cook over medium heat, stirring constantly, 1 minute.

  3. Place 1 Tbsp. chocolate liqueur in each of 6 (6-oz.) serving dishes, and top with ice cream. Pour cherry mixture over ice cream in each dish, and serve with chocolate wafers.

  4. Note: For testing purposes only, we used Chambord Black Raspberry Liqueur, Godiva Original Chocolate Liqueur, and Pepperidge Farm Chocolate Fudge Crème-Filled Pirouette Rolled Wafers.