Cerise Jubilee

  • 1 quart vanilla ice cream
  • 3 cups canned bing cherries
  • 2 cups brandy

 

Scoop the ice cream out into six dessert dishes. Put the cherries and brandy into a metal mixing bowl and heat over a flame until the brandy is hot but not boiling. Ignite the brandy with a match and mix the cherries, while flaming, for a brief moment in the bowl.

Spoon the cherries and brandy (still flaming) over the ice cream and serve.

Serves six.