Prep 2 mins
Cook 15 mins
A sweet ending that won't break the diet. Don't omit the grated orange rind; it made all the difference. This is from the 1975 edition of The American Heart Association Cookbook. ETA: I believe this recipe refers to canned cherries, hence the mention of using the juice. On the origin of this dish, many credit Escoffier (French) for creating this for Queen Victoria's Jubilee (British), and cherry compote had been a classic British dish prior to that...
- 2 cups bing cherries, with juice (pitted)
- 1⁄2 cup currant jelly
- 1 tablespoon cornstarch
- 1 tablespoon orange rind, grated
- 2 tablespoons brandy, heated
- Pour juice from cherries into a saucepan with the currant jelly, cornstarch and orange rind. Cook over low heat until the jelly melts.
- Stir in the cherries. Cover and simmer 10 minutes.
- At the table, pour the warm brandy over the cherries in the serving pan and flame.
- Spoon into meringue shells or over ice milk while cherries are still flaming.
A nice treat! I didn't use any brandy. I used frozen cherries and, though they were all right, I think fresh would have been better. I couldn't find currant jelly at my store, so I used Polaner's All-Fruit Black Cherry. Thanks! Reviewed for the Veg*n Recipe swap.