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Prep Time: 6 Minutes Cook Time: 4 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is a berry version of the famous flaming cherries jubilee. Skip the alcohol and flaming step if you prefer; no additional liquid needs to be substituted for the brandy. From Kathleen Desmond Stang and Melissa Monosoff Cooking Light, JUNE 2000. I tried it with Jacques Cardin, which is 80 proof, and didn't get a very dramatic flame. Still, it was worth it, this sauce is exquisite! Ingredients:
2 tablespoons sugar |
1 tablespoon cornstarch |
1/8 teaspoon salt |
1/2 teaspoon orange rind, grated |
1 1/4 cups orange juice (fresh is best, the flavor of concentrate lingers after cooking) |
1 1/2 cups fresh blueberries |
1 1/2 cups fresh raspberries or 1 1/2 cups strawberries |
1/4 cup brandy |
4 cups low-fat vanilla ice cream (we actually used klondike bars, highly recommended!) |
Directions:
1. Combine first 3 ingredients in a large skillet.
2. Briskly stir in rind and juice with a gravy whisk to prevent clumps of cornstarch; bring to a boil.
3. Cook 1 minute or until slightly thick.
4. Add berries; cook 3 minutes or until thoroughly heated.
5. Pour brandy into one side of skillet. Ignite brandy with a long match.
6. Let flames die down and spoon the berry sauce over ice cream.
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