- 2 cans [16 ounce / 454 ml each] stoned Bing cherries
- 2 tablespoons [30 ml] cornstarch mixed with 2 tablespoons [30 ml] cold water
- 1/2 cup [125 ml] kircsh or brandy
- 1/2 cup [125 ml] maraschino liqueur
- 6 big scoops vanilla ice cream
|
- Drain cherries; reserve juice.
- Bring juice to boil in a small saucepan.
- Add cornstarch/water mixture; cook, stirring, until sauce boils and thickens.
- Cool to room temperature.
- Cover; reserve.
- Just before serving, scoop ice cream in very cold individual dishes.
- In a fondue pot, heat cherries, stirring constantly.
- Add kircsh or brandy, maraschino liqueur; heat for a few minutes and flambé.
- Shake pot until flames go out.
- Add sauce to cheries; heat until hot.
- Pour cherries and sauce over vanilla ice cream.
- Serve immediately.
|
