Recipe
CHERRIES JUBILEE

Cherries Jubilee is a dessert made with dark pitted Bing cherries, liqueurs, flambéed and served over Vanilla Ice Cream.

This dessert was first served at one of Queen Victoria’s Jubilee celebrations, though it is unclear whether it was for the Golden Jubilee of 1887 or the Diamond Jubilee in 1897.

It continues to be a classic dessert that is enjoyed in fine restaurants, resorts and clubs around the world and at the Saginaw Country Club in Saginaw, Michigan.

ENJOY!

Yield – 4

Ingredients

• 16 ounce can – DARK SWEET PITTED CHERRIES - Separate cherries from juice
• 3 – tablespoons - Butter
• 1 teaspoon – Granulated Sugar
• 1 teaspoon – Cinnamon
• 2 – table spoons – Honey
• Cornstarch - (4 tablespoons/ cornstarch & 4 oz. water) (DO NOT USE IT ALL!)
  
  
• LIQUORS – (approximate)
• ½ oz. BRANDY –
• ½ oz. CHERRY KIRSCH –
• ½ oz. Puerto Rican Rum –
• ½ oz. TRIPLE SEC –
• ¾ oz 151 PROOF RUM
• 1 large scoop – vanilla ice cream (Pre-scooped & put in the freezer)
  
  Please use extreme caution when flaming!