Updated: 2/16/2007

TV Morning Show 2/16/07

Cherries Jubilee

1 tablespoon butter

¼ cup brown sugar (light)

½ teaspoon ground cinnamon

1 twenty-four-ounce can pitted whole cherries, drained

2 ounces brandy

3 ounces cherry liqueur (Kirsch)

4 portions vanilla ice cream

wafers or other dessert sticks to garnish

whipped cream (optional)

Melt butter in a 12- to 14-inch skillet on medium high heat. Add sugar and cinnamon. When the sugar begins to bubble, add the cherries. Allow to cook two to three minutes, then remove from heat and add brandy and liqueur to the pan. Flambé the cherries, burning off all the alcohol. Serve in equal amounts over the ice cream, and garnish with dessert sticks and whipped cream.