Cherries Jubilee Fondue |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tbsp/25ml cornstarch | 2 tbsp/25ml water | 1 can (14 oz [398 ml] sour cherries, pitted and halved, syrup drained and reserved |
| 1/4 cup/50ml granulated sugar | 4 tsp/20ml lemon juice | 2 tbsp/25ml kirsch |
| 1 | In a small bowl, whisk together cornstarch and water. |
| 2 | In a saucepan over medium heat, warm cherry syrup. Whisk in dissolved cornstarch and sugar; reduce heat to low and cook, stirring, for 5 minutes or until thickened. Stir in halved cherries; simmer, uncovered, for 20 minutes. Add kirsch and stir well. |
| 3 | Transfer immediately to dessert fondue pot over candle flame. |
| 4 | Spear a piece of fruit or cake with fondue fork and dip in fondue. |