CHERRIES JUBILEE SAUCE

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Ingredients:

  • 2 cups cherries, drained, pitted, fresh or frozen or canned.

  • ¾ cup sugar

    ½ vanilla bean, scrapped

  • ¼ c Brandy or Kirsch
  • Dash salt as needed

Method:

Place cherries over medium high heat; add sugar and melt. As liquid accumulates add vanilla bean and pinch of salt. When bubbly add brandy or liqueur and flambé! Serve immediately.




TO RECIPES

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