A colour/id, flamboyant dessert that takes only a few minutes to prepare, Cherries Jubilee makes a splendid end to any
dinner party. It is traditionally served with vanilla ice-cream.
14 oz. canned unsweetened, stoned
black cherries g teaspoon ground cinnamon
1 tablespoon castor sugar
2 teaspoons arrowroot 2 fl. oz. Cognac
Drain the cherries and set them aside, reserving approximately 8 fluid ounces of the fruit syrup.
In a medium-sized saucepan, heat the reserved cherry syrup with the cinnamon, sugar and arrowroot over very low heat, stirring constantly with a wooden spoon. Cook for 3 to 4 minutes, or until all the ingredients have blended well and the juice is just warm. Add the cherries to the mixture and heat gently for another 1 to 2 minutes. Pour the cherries and juice into a serving bowl or chafing dish and set aside.
In a small saucepan, warm the Cognac over very low heat. Pour the Cognac over the cherries and ignite it. Serve as soon as the flames have died away.