Page 75 - Indulgence

Cherries Jubilee with Chambord

Another classic blast from the past. But this one is on fire – literally. My husband
fondly recalls his memorable presentation for a sell out crowd. He’d been taught the

entertaining show of trickling Bacardi 101 alcohol down a carefully pared spiral of an
orange peel. When ignited, it made for a beautiful blue flame display which magically
sparkled by sprinkles of cinnamon. While demonstrating the feat in front of several
hundred people one evening, James managed to light the concoction along with his

Tuxedo pants. Always the showman, he whacked out the flames and served up an
unforgettable dessert. Consider pairing with a dessert glass of Chambord Liqueur or a

red wine made from fruity Gamay, Pinot Noir or Merlot grapes.
A semi-sweet Sparkling wine also harmonizes well.

1 oz. butter
1/2 cup brown sugar

1 can (16 1/2 oz.) Pitted Dark Sweet Bing Cherries in Heavy Syrup)
1 cup of the cherry juice
Juice of 1 lemon
Juice of 1 orange

2 oz. Chambord Liqueur
1 oz. Brandy
French Vanilla ice Cream

Place the butter, brown sugar, cherry, lemon and orange juices in
a heavy saucepan and cook over medium-high heat until smooth
(about 5 minutes).

Add the cherries and Chambord and simmer for a few more
minutes until heated through.

Then add the Brandy and WHILE STANDING BACK ignite using a

long lighted match.

Let the flames die off, then continue to boil until a thick syrupy

sauce results.

Remove from heat and let cool a little while placing the ice cream
into Parfait glasses.

Pour sauce over the ice cream and serve immediately!

Yield: SERVES 6 - 8