Red Lion Flambe Cherries Jubilee

Recipe courtesy Guy Fieri, 2008

Prep

10 min

Inactive Prep

--

Cook

10 min

Total:

20 min

Ingredients

* 3 tablespoons butter

* 1/4 cup brown sugar

* 1 tablespoon honey

* 1 (15-ounce) can Bing cherries in syrup

* 1/4 cup freshly-squeezed orange juice

* 3 tablespoons Kirsch liqueur

* 2 tablespoons Triple Sec

* 1/4 teaspoon ground cinnamon

* 1 tablespoon cornstarch

* 1/4 cup water

* 1 pint vanilla ice cream

Directions

In a large saute pan over medium-high heat, add butter, sugar, and honey. Cook until sugar dissolves. Add cherries and its syrup, orange juice, Kirsch, Triple Sec and cinnamon.

Bring to a simmer. Prop pan to the side to ignite evaporating liqueur, or remove pan from heat, ignite with a long kitchen match. Return to the heat and continue simmering for 4 to 5 minutes. In a small bowl, mix together the cornstarch and water. Stir slurry into mixture and continue cooking until sauce thickens to desired consistency.

Serve warm over vanilla ice cream.