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
- 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.
- 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.
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)