Product Recipes
- 10 pitted bing cherries
- 1 tbsp granulated sugar
- 1 1/2 ounces cognac
- 1 ounce cointreau
- 1/2 ounce Tia Maria
- a pinch of powdered cinnamon
- 1 portion vanilla ice cream
- Make a thickened cherry juice by bringing to boil 3 ounces cherry juice and thicken with a mixture of 1 ounce cold cherry juice and 1 tablespoon corn starch.
- In a frying-pan, warm up the cherries, sprinkle with sugar; when hot, add the cognac and flame. Pour on cointreau and Tia Maria, and the thickened cherry juice and cinnamon; reduce the sauce.
- Place vanilla ice cream in a champagne glass, or other plate, and pour the Cherry Jubilee Sauce over top.
