Red Lion Flambe Cherries Jubilee

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 2 to 4 servings
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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


  1. In a large saute pan over medium-high heat, add butter, sugar, and honey. Cook until sugar dissolves. Add cherries and its syrup, orange juice, Kirsch, Triple Sec and cinnamon.
  2. 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.
  3. Serve warm over vanilla ice cream.

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