Cherries Jubilee


  • 1 large can pitted dark cherries
  • 2 level tablespoons sugar
  • 1 stick cinnamon
  • juice and grated rind of ¼ orange
  • 1 teaspoon cornflour
  • 4 tablespoons cognac
  • 4 tablespoons cherry brandy
  • vanilla ice cream


Drain cherries and measure out ½ pint of the juice. Combine sugar, cinnamon, orange juice, grated orange rind, cornflour and cherry juice, and bring slowly to a boil in blazer of chafing dish. Allow to bubble for 5 minutes, stirring from time to time, until sauce is reduced to desired consistency.

Add cherries and heat through. Heat cognac and cherry brandy, and pour over cherries. Ignite, and when flames die down, pour hot mixture over individual portions of Vanilla Ice Cream.