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

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.