"Flaming cherries jubilee" is usually made at table-side in a chafing dish, using arrowroot starch as the thickener,(For clarity of sauce) sometimes cornstarch is substituted. By using a good cherry-pie filling instead, you avoid the thickening process, saving considerable time. (And the clarity/cosistancy is assured)
In a sauce pan on medieum heat, combine
21 Oz. canned cherry pie filling(One can)
1/2 teasp powdered ginger (Do not use fresh, It'll taste soapy)
1/2 teasp fine ground cinnamon (Vietnamese is the best IMHO.)
1 table spoon sugar optional, improves caramelization.
heat 'till gentile bubbeling, remove from flame, add 1/3 cup E&J's brandy, dip long-handled METAL spoon to the mix to moisten only, then ignite the spoon, return it to the saucepan mixing and turning the sauce to keep the flame going as long as you can to caramelize the sauce...serve over vanilla icecream.
(Note, if you don't want to risk lighting the brandy, reduce brandy somewhat...but you really should try the flaming...better flavor. Just be sure you remove pan from flame, and just moisten the spoon W/brandy. I generally set it on counter/hotpad, dip spoon, wave spoon over the still lit burner and retun it to the pan....Enjoy!)
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