Recipe - Cherries Flambe

1 10Oz Jar Currant Jelly; (1
Cup)
2 cup Pitted Bing Cherries; (1
#303 Can)
One fourth cup Brandy; (Optional)
Vanilla Ice Cream

Place currant jelly in 9 inch skillet or shallow pan. Break up jelly with
wooden spoon. Drain cherries, reserve One fourth cup juice. Add drained cherries
and One fourth juice to jelly. Stir using heat between medium and medium low. Heat
uncovered until jelly has melted and sauce has come to rolling boil. Light
brandy with match, pour flaming brandy over cherries and stir. Serve
immediately, over the ice cream.

Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969

billspa@icanect.net

Recipe by: Mrs. Pete Potesta

Posted to MCRecipe Digest by "Bill Spalding" billspa@icanect.net on Apr
23, 1998