Ingredients
Units
Scale
- 1 1/2 cups frozen or fresh dark tart cherries, de-pitted
- 1/2 cup Luxardo Maraschino cherries in syrup, drained (TFD change, original was tart cherries), de-pitted if needed
- 1 3/4 cup tart cherry juice
- 1/8 cup fresh orange juice
- 2 Tbsp. syrup from Luxardo Maraschino cherries (TFD change, original was white sugar)
- 1/2 Tbsp. dark brown sugar (TFD change, original was white sugar)
- 1/2 Tbsp. arrowroot (preferred) or potato starch or cornstarch
- 2 Tbsp. currant jelly
- 1 tsp. mahlab (highly optional TFD addition, omit for original recipe)
- Pinch of freshly-ground nutmeg
- 1 slice washed lemon
- 1/2 Tbsp. Grand Mariner
- 1 1/2 Tbsp. Kirschwasser
- 1 tsp. Elixir Végétal de la Grande-Chartreuse (highly optional TFD addition, omit for original recipe)
- 1/2 tsp. vanilla paste (TFD change, original was vanilla extract)
- 1 quart Haggen-Dazs vanilla bean ice cream - DO NOT SUBSTITUTE
Instructions
- Blend cherry juice and orange juice with cornstarch, sugars, Luxardo syrup, nutmeg, vanilla paste and mahlab in a chafing dish or shallow pan. Add currant jelly, arrowroot and lemon.
- Cook over low heat, stirring constantly, until the sauce is thickened. Add cherries and heat thoroughly. (If you used a pan, pour into a heated serving dish.) Carefully heat the Grand Marnier, Elixir and Kirschwasser, but do not boil.
- Pour over the hot cherries and carefully light with a match. Let flame burn down, remove lemon slice and immediately pour sauce over vanilla ice cream. Eat immediately!