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Title: Rachel Ray's Cherries Jubilee
Categories: Five, Fruits, Booze, I scream
Yield: 6 servings

30 oz (2 cans) whole Bing cherries
- in juice; drained, juice
- reserved
1 tb Sugar
1 tb Cornstarch
1/4 c Kirsch or cognac; warmed
2 pt Vanilla ice cream

Recipe courtesy of Rachael Ray

In a small dish, combine a little cherry juice with
sugar and cornstarch. In a skillet, heat juice from
cherries over moderate heat. Add cornstarch mixture.
When juice thickens, add cherries to warm through. Pour
in warmed liqueur, then flame the pan to burn off
alcohol. Remove cherries from heat. Scoop vanilla ice
cream into large cocktail glasses or dessert dishes and
spoon cherries down over ice cream.

RECIPE FROM: https://www.foodnetwork.com

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