Preparation:
*Ice cram balls may be prepared in advance and frozen in shallow metal pan, and then removed and stored in air-tight container. Or, individual precut slices may be used.
Combine peaches, cherries and peach preserves. Heat just to melt preserves and blend all ingredients. Gently stir in Triple Sec and Brandy liqueurs; do not boil. For each serving, heat one crepe in suzette pan in small amount of butter or jubilee sauce. Place on serving dish; top with firm ice cream. Ladle 2 oz. (1/4 c.) sauce over ice cream and crepe. If desired, flame sauce before serving. Warm additional Brandy or other high proof liqueur; ignite and add to sauce. |
