Featured Pinch Tips Video
- 16 oz
- canned bing cherries, pitted and drained
- 3/4 c
- red currant jelly
- 1/4 tsp
- orange peel
- 1/4 c
- cherry brandy or cherry kirsh
- 4 scoop(s)
- vanilla ice cream
- 4 sprig(s)
- fresh mint, for garnish (optional)
1For each serving, place a scoop of ice cream in a bowl; set aside.
2In a small skillet heat the brandy slowly over low heat.
3In a medium skillet heat currant over low heat until melted. Add the cherries and orange peel, stirring constantly, until the mixture begins to boil.
4Just before serving, return to small skillet and ignite the brandy with a match and let it flame for only a few seconds.
5Pour the flaming brandy over heated cherries and stir quickly until the flame is distinguished.
6Pour hot cherry sauce over the ice cream scoops. Garnish with a sprig of fresh mint, if desired. Serve immediately.