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

1. In a large saute pan over medium-high heat, add butter, sugar, and honey.
2. Cook until sugar dissolves.
3. Add cherries and its syrup, orange juice, Kirsch, Triple Sec and cinnamon.
4. Bring to a simmer.
5. Prop pan to the side to ignite evaporating liqueur, or remove pan from heat, ignite with a long kitchen match.
6. Return to the heat and continue simmering for 4 to 5 minutes.
7. In a small bowl, mix together the cornstarch and water.
8. Stir slurry into mixture and continue cooking until sauce thickens to desired consistency.
9. Serve warm over vanilla ice cream.

butter, brown sugar, honey, bing cherries, freshlysqueezed orange juice, liqueur, triple sec, ground cinnamon, cornstarch, water, vanilla ice cream

Taken from www.foodnetwork.com/recipes/guy-fieri/red-lion-flambe-cherries-jubilee-recipe.html (may not work)