BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL SWEETS, ICE CREAM & DESSERTS

CHERRIES JUBILEE SAUCE

Ingredients:

2 cups cherries, drained, pitted, fresh or frozen or canned.
¾ cup sugar

½ vanilla bean, scrapped
¼ c Brandy or Kirsch
Dash salt as needed

Method:

Place cherries over medium high heat; add sugar and melt. As liquid accumulates add vanilla bean and pinch of salt. When bubbly add brandy or liqueur and flambé! Serve immediately.

TO RECIPES

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