Directions
- Drain the cherries, reserving about ½ cup (125 mL) of the syrup from the can.
- Melt the butter in a skillet over medium heat. Add the brown sugar and stir until dissolved.
- In a small bowl, whisk the cornstarch into the reserved cherry syrup. Pour into the skillet and add the lemon juice and cinnamon. Cook for 2–3 minutes, stirring, until the sauce begins to thicken.
- Add the M’Lord Bing Cherries and gently cook for another 2–3 minutes, just until the cherries are heated through.
- Remove from the heat and stir in the vanilla.
For the Cherries Jubilee effect
Add the brandy or rum to the hot skillet and carefully ignite it with a long lighter. Allow the flame to extinguish naturally. For a non-flambé version, simply omit the alcohol.
To serve
Spoon the warm cherries and sauce generously over vanilla ice cream and serve immediately.
