Summer Cherries Jubilee

This is my favorite dessert to make at home. It's easy, and the end result is rather impressive. The key to a successful flambe is to be sure the brandy is heated over low heat. That way, it slowly reaches the appropriate temperature but retains it's alcohol content, which is important for it to ignite. For this recipe, canned Cherry Pie Filling is not a suitable substitute for canned cherries. [A little history of this dessert dish....It was well known that cherries was Queen Victoria's favorite fruit, and legendary French chef Auguste Escoffier created this impressive dish to honor Queen Victoria on the occasion of either her Golden Jubilee in1887 or her Diamond Jubilee in 1897.] This is a simplified version of this scrumptious dessert that can easily be made at home.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 16  ounces  canned bing cherries, pitted and drained
• 3⁄4 cup red currant jelly
• 1⁄4 teaspoon  orange peel
• 1⁄4 cup cherry brandy
• 4  scoops vanilla ice cream
• 4  sprigs of fresh mint (optional)

Directions

1. For each serving, place a scoop of ice cream in a bowl.
2. In a small skillet heat the brandy slowly over low heat.
3. In a medium skillet heat currant over low heat until melted. Add the cherries and orange peel, stirring constantly, until the mixture begins to boil.
4. Just before serving, return to small skillet and ignite the brandy with a match and let it flame for only a few seconds.
5. Pour the flaming brandy over heated cherries and stir quickly until the flame is distinguished.
6. Pour hot cherry sauce over the ice cream scoops.
7. Garnish with a sprig of fresh mint, if desired.