Killarney Cherries

Ingredients :

1 lb.ox-hearth or Bing cherries

1 pint claret 

1 cup sugar

1 stick cinnamon bark

12 whole cloves

2 tablespoons red currant jelly

3 tablespoons cherry brandy

1 1/2 cups whipped cream

1 tablespoon Kirschwasser

1 tablespoon sugar

Directions :

Let first five ingredients come to boil, cover, and then reduce

heat and simmer 12 to 15 minutes. Drain the cherries and chill.

Cook juice until it reduces to about 1/3 to make the sauce.

Add jelly to sauce, melt, and chill. Put brandy in sauce just

before serving. Serve cherries in silver dishes, set in bed of

ice. Pour sauce over cherries and top with whipped cream,

combined with Kirschwasser and 1 tablespoon of sugar.

Should be very cold.

Ingredients :

1 pint fresh black cherries

1 pint water

3/4 cup sugar

4 teaspoons sugar

1 lemon peel, whole

1/2 cup cherry syrup

6 oz.brandy

2 oz.Grand Marnier liqueur

6 (3 oz.) scoops of ice cream

6 slices of plain cake

Directions :

Put cherries, water, and 3/4 cup sugar into covered pot and cook

slowly for 10 minutes. Canned black cherries may be used, provided

they are whole, sweet, and have the pits in them. Drain the cherries

from the syrup. Put cherries in a chafing dish.

Place 4 teaspoons sugar, lemon peel, and cherry syrup in chafing

dish with cherries and bring to a boil. Pour brandy and liquer over

cherries and set aflame. Put cake in individual dishes, cover with

ice cream and pour blazing cherries over all.

Serve immediately.

This dish was created for the Jubilee of Queen Victoria of England