Cherry on Top

 Cherry on Top! 

My cute card is with Cherry background paper and this sticker and center piece. I nod to old fashion life when times were simpler. 

Its National Cherry Jubilee

Ingredients

• 1 lb cherries fresh or frozen and pitted
• ½ cup brown sugar
• 2 Tablespoons lemon juice or orange juice
• ¼ cup kirsch cherry liquor
• ¼ cup dark rum
• vanilla ice cream for serving

Instructions

• If you're using fresh cherries, remove the pits with a cherry pitter.
• Add the cherries, brown sugar, and lemon juice to a large pan and begin cooking over medium heat. Stir occasionally while the cherries start to release their juices and the sugar begins to dissolve.
• Once the cherries have created a syrup, add the kirsch and rum to the pan.
• Ignite the cherries with a long lighter or long fireplace match, to keep your hand further from the flame.
• Gently shake the pan while the flame burns, exposing more of the alcohol to the flame. Keep the cherries moving gently (don’t splash them out), until the flame extinguishes itself.
• Stir together and immediately spoon the cherries and syrup over a scoop of vanilla ice cream and serve.
• It's best served immediately after making, but leftover cherry jubilee can be refrigerated in an airtight container for 3 to 4 days.

Notes

1. You can leave the alcohol out and substitute ¼ cup water and ¼ cup of orange juice, apple juice, or cherry juice if you can find it. Add 1 teaspoon of vanilla, and just let the cherries cook in the syrup until softened, the sugar dissolves and the syrup reduces a little.