Cherries Jubilee

Course : French
Serves: 4
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16 ounces canned bing cherries
2 tablespoons kirsch
2 tablespoons arrowroot -- dissolved in water

Preparation / Directions:

Drain cherries. Reserve juice from can. In chafing dish or skillet, heat juice. Bring to boil and cook for 10 minutes. Add cherries. Bring again to boil. Add arrowroot and continue boiling for a few seconds, until liquid thickens. Sprinkle with slightly warmed kirsch and ignite. Serve quickly. Comments: Cherries jubilee is a spectacular dessert, invented by the great Escoffier in honor of Queen Victoria's Jubilee. Since then, it has remained a festive dessert that, like crepes Suzette, is a source of attraction and delight. For no good reason, it is not commonly made at home, although the recipe is so simple that the most inexperienced cook cannot but succeed in making it. This is just the thing for the man of the house to show off his skill and to satisfy his deep rooted dream of glory as a Chef "master of the fire." After a full meal, it is a delicious, light dessert, and no trouble to prepare when you have expected, or unexpected, guests for dinner. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvi

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