Paula Deen's Cherries Jubilee
1/2 stick butter
1/4 cup sugar
1 Tblsp corn starch
1 16-oz can pitted cherries (fresh or frozen)
1/4 cup of brandy
MERCER'S CHERRY MERLOT WINE ICE CREAM (this is where we take over - Paula needs to know about our ice cream & she will never use vanilla again!)
Directions: Drain cherries, reserving all the juice. Melt butter in a saute pan. Stir in cornstarch and sugar until smooth. Gradually stir in the reserved cherry juice. The mixture will thicken up. When it boils, pour in the brandy and turn off the heat. Light the brandy in the pan with a lighter or long match. When the flame dies down, stir in the cherries and serve over MERCER'S CHERRY MERLOT WINE ICE CREAM.
Who needs a toast when you have this to celebrate with! Cheers!