Total Time
10mins
Prep 6 mins
Cook 4 mins

This is a berry version of the famous flaming cherries jubilee. Skip the alcohol and flaming step if you prefer; no additional liquid needs to be substituted for the brandy. From Kathleen Desmond Stang and Melissa Monosoff Cooking Light, JUNE 2000. I tried it with Jacques Cardin, which is 80 proof, and didn't get a very dramatic flame. Still, it was worth it, this sauce is exquisite!

Ingredients Nutrition

Directions

  1. Combine first 3 ingredients in a large skillet.
  2. Briskly stir in rind and juice with a gravy whisk to prevent clumps of cornstarch; bring to a boil.
  3. Cook 1 minute or until slightly thick.
  4. Add berries; cook 3 minutes or until thoroughly heated.
  5. Pour brandy into one side of skillet. Ignite brandy with a long match.
  6. Let flames die down and spoon the berry sauce over ice cream.

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