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Paula's Cherries Jubilee Recipe by Paula Deen

Moderate Level
20 MIN 10 Prep + 10 Cook
Servings
$ /Serving
Print
Moderate Level
20 MIN 10 Prep + 10 Cook
6-8 Servings
$ /Serving

Paula's Cherries Jubilee Recipe by Paula Deen

Moderate Level
20 MIN 10 Prep + 10 Cook
6-8 Servings
$ /Serving

Ingredients

  • 1 (16 oz) can cherries, pitted (fresh or frozen)
  • 1 tablespoon cornstarch
  • 1/4 cup sugar
  • 1/2 stick butter
  • 1/4 cup brandy
  • vanilla ice cream

Preparation

Drain cherries, reserving all the juice. Melt butter in a sauté pan. Stir in cornstarch and sugar until smooth. Gradually stir in the reserved cherry juice. The mixture will thicken up. When it boils, pour in the brandy and turn off the heat. Light the brandy in the pan with a lighter or long match. When the flame dies down, stir in the cherries and serve over ice cream.

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