Cherry Jubilee Sauce
About 1 ¼ Cups

This recipe always involves the use of liqueurs. If you do not wish to ignite the brandy, you may soak the cherries in it well ahead of time. If you flambé, be sure that the fruit is at room temperature, and the brandy warm. (Note: For best results, use at least 2 ounces of alcoholic liquor, and remember that unless the temperature of the fruit is at least 75 degrees, you may not get any effect at all. Heat the fruit mildly in a covered chafing dish or electric skillet. Warm the liquor, too, but do not boil it. Sprinkle the fruit lightly with sugar and, after pouring the warm liquor over the warm fruit, re-cover the pan for a moment before lighting. Stand back!) Other preserved fruits may be substituted for the cherries. Heat well:
1 cup preserved pitted Bing or other cherries
Add:
¼ cup slightly warmed brandy
Ignite the brandy. When the flame has died down, add:
¼ cup slightly warmed brandy
Ignite the brandy. When the flame has died down, add:
2 tablespoons kirsch
You may serve the sauce hot on:
Vanilla ice cream