Cherries Jubilee

Cherries Jubilee with Vanilla Bean Ice Cream
This classic flambéed desert makes a spectacular ending to a wonderful dinner with good friends. Cherries Jubilee is truly “eau de vie” with a cherry sauce toping vanilla ice cream or a variation of your choice. It is said that this desert was named for Queen Victoria celebrating her Jubilee, by French chef Auguste Escoffie.
Ingredients
½ cup white sugar
2 tablespoons cornstarch
¼ cup cold water
¼ cup orange juice
1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
½ teaspoon finely grated orange zest
¼ teaspoon cherry extract
¼ cup cherry brandy
3 cups vanilla bean ice cream
Time:  approximately 1 hour.
Instructions
Combine the pitted cherries and (Kirsch) cherry brandy in a covered container. This should sit for an hour or two. Turn the container occasionally, so liquid covers all the cherries.
Next, pour the contents into a large, heavy skillet. Sprinkle on the sugar and lemon juice and bring to a boil over medium-high heat, continuously stirring to dissolve the sugar and prevent scorching. Allow to cook for 5 minutes. Carefully pour brandy into skillet and light the liquid toward the outside of the pan (by an edge) with a long match or utility lighter. Scoop ice vanilla ice cream into 4 desert bowls and top with the cherry mixture. Serve immediately and listen to the ooows, and aaahhs.
4 servings