2 teaspoons cornstarch
1 tablespoon sugar
1 pound canned pitted black bing cherries, reserve syrup
1/3 cup warm cognac
2 strips orange peel
1 strip lemon peel
Servings: 8
1. Add cornstarch, sugar and 1 cup syrup from cherries. Drop in orange and lemon peel. Cook, stirring constantly over med heat until thick. Let boil 3 minutes. Discard peels and add cherries.
2. Transfer to chafing dish and add cognac. Blaze with a match. Ladle flaming over vanilla ice cream.
1 tablespoon sugar
1 pound canned pitted black bing cherries, reserve syrup
1/3 cup warm cognac
2 strips orange peel
1 strip lemon peel
Servings: 8
1. Add cornstarch, sugar and 1 cup syrup from cherries. Drop in orange and lemon peel. Cook, stirring constantly over med heat until thick. Let boil 3 minutes. Discard peels and add cherries.
2. Transfer to chafing dish and add cognac. Blaze with a match. Ladle flaming over vanilla ice cream.
