In a large sauce pan, over medium heat, melt the butter. Stir in the sugar and cook for about 2 minutes, or until the sugar dissolves. Add the cherries, orange juice and orange zest. Saute for 2 to 3 minutes. In a small cup, stir the cornstarch and water together, for a slurry. Stir the slurry into the cherry mixture and cook for 1 minute. Remove the pan from the heat and pour the brandy over the cherries. Place the pan back on the heat and carefully shake the pan several times to ignite the pan. If the pan does not light use a match to flame the cherries. Divide the ice cream between four shallow bowls. Spoon the cherry mixture over the ice cream and serve. Yield: 4 servings EMERIL LIVE SHOW #EMIA32 Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (1658g)|
|Recipe Makes: 1|
|Calories from Fat: 1941 (40%)|
|Amt Per Serving||% DV|
|Total Fat 215.7g||288 %|
|Saturated Fat 135.6g||678 %|
|Monounsaturated Fat 56.2g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 611.2mg||188 %|
|Sodium 1531mg||53 %|
|Potassium 1812.2mg||48 %|
|Total Carbohydrate 753g||221 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 740.8g|
|Protein 17.3g||25 %|
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Calories per serving: 4874
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