Thicken cherry juice with cornstarch and season to taste.
In a large saucepan at medium heat, add butter and zest of orange and lemon. Let simmer for two minutes before adding sugar and cherries and sauce. Squeeze orange and lemon into a glass to extract juice without seeds getting into dish and then add to taste. Add a splash of both liqueurs for flavour but let simmer for a couple more minutes before flambé.
Flambé and then serve on top of ice cream served on a cold dish.
Vanilla is traditionally used as the ice cream and fresh cherries work best.
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|Serving Size: 1 Serving (962g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 296 (14%)|
|Amt Per Serving||% DV|
|Total Fat 32.9g||44 %|
|Saturated Fat 20.6g||103 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 137.7mg||42 %|
|Sodium 192mg||7 %|
|Potassium 818.6mg||22 %|
|Total Carbohydrate 412.3g||121 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 405.3g|
|Protein 8.8g||13 %|
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Calories per serving: 2073
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