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Paula’s Cherries Jubilee

By Paula Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

Ingredients

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

Directions

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.