Red Lion Flambe Cherries Jubilee
- 3 tablespoons butter
- 1/4 cup brown sugar
- 1 tablespoon honey
- 1 (15-ounce) can Bing cherries in syrup
- 1/4 cup freshly-squeezed orange juice
- 3 tablespoons Kirsch liqueur
- 2 tablespoons Triple Sec
- 1/4 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 pint vanilla ice cream
Bring to a simmer. Prop pan to the side to ignite evaporating liqueur, or remove pan from heat, ignite with a long kitchen match. Return to the heat and continue simmering for 4 to 5 minutes. In a small bowl, mix together the cornstarch and water. Stir slurry into mixture and continue cooking until sauce thickens to desired consistency.
Serve warm over vanilla ice cream.
The Food Network Kitchens recommend that when igniting alcohol, use extreme caution. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames.
Recipe courtesy of Guy Fieri, 2008