Chocolate Cherries Jubilee


1/2 cup cherry preserves
1/8 teaspoon cinnamon
3 tablespoons Cognac or other brandy
1 pint chocolate chocolate chip ice cream
Toasted sliced almonds

Melt preserves in heavy small saucepan over low heat, stirring frequently. Mix in cinnamon and Cognac.

Scoop ice cream into bowls. Spoon sauce over. Sprinkle with almonds.

Comments: It’s hard to believe that something so delectable can be made so quickly. For a showy presentation, add the Cognac to the sauce and heat gently without stirring it in. Ignite with a match and spoon the flaming sauce over the ice cream.

Source: Bon Appetit 1990

2 servings

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