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Cherries jubilee #3

Hold the match just above the sides of the pan and stand well back since the flames will shoot high for a few seconds

ingredients

serves 4
450 g (16 oz) can stoned black cherries, drained, with syrup reserved
50 ml (2 fl oz) brandy
2 teaspoons arrowroot
2 tablespoons water
large pinch of ground cinnamon
4 portions vanilla ice cream, to serve

method

1. Pour the brandy into a cup and stand in a pan or bowl of hot water to warm through gently.

2. In a small bowl, blend the arrow-
root to a smooth paste with the water.

3. Pour the reserved cherry syrup into a saucepan. Add the cinnamon, then bring to the boil and boil briskly for 4 minutes, until reduced by one-quarter.

4. Remove pan from the heat and stir in the arrowroot mixture. Return to the heat, bring back to the boil and cook, stirring, until the mixture thickens and clears.

5. Add the cherries to the pan and simmer gently for 1 - 2 minutes.

6. Meanwhile, put the ice cream into 4 dessert bowls.

7. Turn off the heat under the pan. Pour the warmed brandy over the cherries and immediately set light to it. Let the flames die down completely, then spoon the cherries over the ice cream. Serve at once.

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