Marshall Field Glamorama Cherries Jubilee |
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Source: Executive Chef Tim Scott, Marshall Field & Company
1 (16 ounce) can cherries, pitted
2 tablespoons butter, at room temperature
1/4 cup kirshwasser
Bring cherries to and cherry juice to a boil. Add kirshwasser and ignite with a lighter. Once liquor has burned off, remove from heat and whisk in butter.
To serve pour over vanilla ice cream.
Serves 4.