Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Cherries Jubilee
Serves 6 (6 ounce portions)

1-1/2 cups Brandy
1-1/2 cups Sugar
2 pints Cherries (pitted, fresh or canned)
6 scoops Vanilla Ice Cream

Méthode:
In a sauce pan, heat the brandy with the sugar until the sugar is dissolved, then add the cherries. Ignite the liquid carefully with a long-stemmed match and stir the cherries until the fire burns out. Scoop ice cream into 6 dessert bowls, then cover the ice cream with the cherries and their sauce. Serve immediately.

Culinary Tip:
Flaming may be dangerous. This dessert does not require flaming to be delicious.