Cherries Jubilee is a delicious dessert that I love to make with my new Williams Sonoma Copper Fondue Pot. To make a lower fat, lower sugar version, omit the alcohol and serve over fat free no sugar added vanilla ice cream or sugar free Angel Food Cake. Children love to watch you ignite the brandy over in the sauce!
1/3 cup of Organic Indian White Honey
2 tbsp. cornstarch
1/8 tsp. of kosher salt
1 cup of cherry syrup (drained from a jar of cherries)
1 1/2 cups of drained canned pitted Bing Cherries
2 tsp. lemon juice
1/4 tsp. grated lemon peel
1/4 tsp. almond extract
Optional: 1/3 cup of brandy or kirsch
Optional: 1/3 cup of toasted slivered almonds
Mix honey, cornstarch, salt, and cherry syrup together in blazer pan of chafing dish.
Place over direct high flame and cook until sauce is clear and slightly thickened; stirring constantly.
Stir in cherries, lemon juice, lemon peel, extract, and 2 tbsp. brandy or kirsch, if used; heat.
Place pan in water jacket to keep hot for serving
If desired, before serving pour remaining brandy or kirsch over sauce and ignite.
When the flame dies down spoon onto vanilla ice cream or Angel Food cake al a mode.
Sprinkle with toasted slivered almonds.
Yield = 6 Servings