Cherries Jubilee

RECIPE PALETTE FUN





Seafarers' Cherries Jubilee
(for zell_200@yahoo.com)

1 (15-oz.) can pitted Bing cherries in syrup
1 (14.5-oz.) can pitted tart cherries in water
2 tablespoons cornstarch
1/4 cup sugar
1/2 teaspoon ground allspice
1/4 cup black raspberry liqueur
1/4 cup brandy
6 tablespoons chocolate liqueur
1 qt. vanilla ice cream $
12 chocolate fudge cream-filled rolled wafers

Preparation

1. Combine cherries in a heavy non-aluminum 3-qt. saucepan; reserve 6 Tbsp. syrup. Stir together cornstarch and reserved syrup.
2. Stir together sugar and allspice; add to cherries, and bring to a boil over medium heat. Reduce heat to low; add cornstarch mixture, and cook, stirring constantly, 2 to 3 minutes or until mixture is thickened and slightly clear. Remove from heat. Stir in raspberry liqueur and brandy; return to heat, and cook over medium heat, stirring constantly, 1 minute.
3. Place 1 Tbsp. chocolate liqueur in each of 6 (6-oz.) serving dishes, and top with ice cream. Pour cherry mixture over ice cream in each dish, and serve with chocolate wafers.
Note: For testing purposes only, we used Chambord Black Raspberry Liqueur, Godiva Original Chocolate Liqueur, and Pepperidge Farm Chocolate Fudge Crème-Filled Pirouette Rolled Wafers.

Tanya Morris, Mitchellville, Maryland, Southern Living
MAY 2009