*Christmas Collection*
1 1-pound can dark sweet cherries
1/4 cup sugar
1/2 tsp cinnamon
2 thin slices lemon
1/2 cup brandy, warmed
+Vanilla ice cream
1. Ahead of time; Pit cherries. Mix sugar and cinnamon. Before guests: Heat (don't boil) cherries with juice and lemon slices in blazer pan of chafing dish over direct heat. Sprinkle with sugar mixture then add warmed brandy; light. After flame burns down, spoon cherries over ice cream.
YIELD: 6 servings.
CHERRIES FLAMBEE: Substitute 1/2 cup currant jelly for lemon slices, sugar and cinnamon. Heat in chafing dish until melted, then add cherries.
(Source: Dorothy Dean & kappboom wallpaper photo)
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