Cherries flamed at the table with sugar and kirsch, commonly served spooned over vanilla ice cream. Created by August Escoffier in honour of Queen Victoria's Diamond Jubilee in 1897.
Original Receipt in the 'Guide to the Art of Modern Cookery ' by Auguste Escoffier (See: Escoffier);
Stone some fine cherries; poach them in syrup, and set them in small silver timbales. Reduce the syrup and thicken it with a little arrowroot, diluted with cold water; allowing one table-spoonful of arrowroot per half-pint of syrup. Cover the cherries with the thickened syrup; pour a coffee-spoonful of heated Kirsch into each timbale, and set a light to each when serving.
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