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Full Online Book HomeLearning KitchenFruit - Cherry - Cherries Jubilee
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Fruit - Cherry -  Cherries Jubilee Post by :medi33 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2344

Click below to download : Fruit - Cherry - Cherries Jubilee (Format : PDF)

Fruit - Cherry - Cherries Jubilee

1 (1-pound) can (2 cups) pitted, dark, sweet cherries
1/4 cup sugar
2 tablespoons cornstarch
1/4 cup brandy, kirsch, or cherry brandy
Vanilla ice cream


Drain cherries, reserving syrup. In saucepan, blend sugar and cornstarch. Gradually stir in cherry syrup, mixing well. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat and stir in cherries. Turn into heat-proof bowl or top pan of chafing dish. Be sure bottom of chafing dish is filled with hot water, or keep hot over flame.

Heat brandy or kirsch in small metal pan with long handle. If desired, pour heated brandy into large ladle. Carefully ignite heated brandy and pour over cherry mixture. Stir to blend into sauce and serve immediately over ice cream. Makes 2-1/2 cups of sauce. For a most dramatic effect, dim lights just before lighting brandy.

SERVES: 4 - 6

Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved.
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Amount Measure Ingredient -- Preparation Method 8 Crepes (recipe follows) 2 (3 oz) Pkg cream cheese 1 tablespoon cherry brandy 3 tablespoons powdered sugar 1 ( 16 oz) can pitted dark sweet cherries -- or fresh 2 tablespoons sugar 1/8 teaspoon nutmeg 1 tablespoon cornstarch 1 1/2 teaspoons lemon juice 1/4 cup brandy Crepes: 2/3 cup flour 2 eggs 3 tablespoons butter, melted 1/2 teaspoon salt 1 cup milk 2 teaspoons sugar For crepes, blend all ingredients until smooth. Refrigerate at least 2 hours or over nite. Heat a 7 or 8 " skillet.
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Amount Measure Ingredient -- Preparation Method 1 (14 ounce) can sweetened condensed milk 1/3 cup Real-Lemon lemon juice 8 ounces sour cream 1 teaspoon almond extract 1 (21 ounces) can cherry pie filling In medium bowl, combine sweetened condensed milk and lemon juice; mix well. Stir in sour cream and extract. Layer cream mixture and pie filling alternately into parfait glasses ending with pie filling. Chill in freezer 30-45 minutes or 2 hours in refrigerator before serving. Makes 4-6 servings
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