Berries Jubilee

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!

• Ready In: 10 mins
• Serves: 8

Ingredients

• 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!)

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.