Courtesy of David Hayden
1/2 cup brown sugar (packed)
1/2 cup orange juice
1/2 stick of butter
1 cup cherries (thawed with no syrup)
Combine sugar, orange juice, and butter in a small pan over med-high heat. Stir frequently. When the mixture begins to slightly darken, add cherries. Stir to cover cherries in the sauce. When the mixture begins to bubble again, remove from heat.
To flamable: Return mixture to medium heat. When the mixture begins to bubble, add 2-3 tablespoons of 40 proof or higher liquor (preferably rum or brandy) around the pan. Do not stir. Pour one tablespoon of liquor into a spoon and hold next to candle for 20-30 seconds. Lower spoon to allow flame to meet the alcohol. When blue flames appear on the spoon, pour spoon into pan to ignite the alcohol in the pan. Wait 10-15 seconds (or until flames subside) before serving.
Serve over ice cream, cheesecake, or pancakes.
White: When in doubt, go with a light and sweet white. Rieslings,Gewürztraminer, or Viognier. For best value, look for something in the $8-12 range. My picks would be the Peirano Viognier or Murphy's Law Riesling. Both are commonly available locally.
Red: Again, it is better to go lighter bodied if you are not sure. For this I would recommend a Pinot Noir. It is not a sweet varietal, but is as light bodied as you can find in a red wine. My pick would be the Bourgeois Pig Pinot Noir. Not only is it a tasty wine, but the winery is owned by someone right here in the metro area.
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