by Tarla Dalal
Added to 13 cookbooks
This recipe has been viewed 6572 times
- Deseed the cherries. Keep aside the syrup.
- To the cherry syrup, add the cornflour, jam and sugar and boil for a few minutes.
- Add the lemon juice, cochineal and the stoned cherries.
- Fill a bowl with the hot cherry mixture.
- Warm the brandy in a large spoon, set it alight and pour the burning brandy over the cherries.
- Spoon this sauce over the vanilla ice-cream and serve.
Nutrient values per serving
|Vitamin A||11.3 mcg|
|Vitamin B1||-0.7 mg|
|Vitamin B2||-0.7 mg|
|Vitamin B3||-0.6 mg|
|Vitamin C||2.2 mg|
|Folic Acid||4.3 mcg|
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