Cherries Jubilee

• 36 large black cherries, pitted
• 2 tablespoons sugar
• 2 cups cherry brandy at least 84 proof
• 1 pint ice cream

Cook cherries and sugar over low flame till juice becomes thick. Remove from heat. Pour into serving dish. Add cherry brandy. Light and stir as flame burns. Pour over servings of ice cream. Serves 3.

Filed under Desserts, Creole recipes.
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