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!
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon orange rind, grated
- 1 1⁄4 cups orange juice (fresh is best, the flavor of concentrate lingers after cooking)
- 1 1⁄2 cups fresh blueberries
- 1 1⁄2 cups fresh raspberries or 1 1⁄2 cups strawberries
- 1⁄4 cup brandy
- 4 cups low-fat vanilla ice cream (We actually used Klondike bars, highly recommended!)
- Combine first 3 ingredients in a large skillet.
- Briskly stir in rind and juice with a gravy whisk to prevent clumps of cornstarch; bring to a boil.
- Cook 1 minute or until slightly thick.
- Add berries; cook 3 minutes or until thoroughly heated.
- Pour brandy into one side of skillet. Ignite brandy with a long match.
- Let flames die down and spoon the berry sauce over ice cream.