Red Lion Flambe Cherries Jubilee

Ingredients

• 0.3 cup brown sugar 
• 3 tablespoons butter 
• 1 tablespoon cornstarch 
• 15 ounce bing cherries in syrup canned
• 0.3 teaspoon ground cinnamon 
• 1 tablespoon honey 
• 3 tablespoons kirsch liqueur 
• 0.3 cup orange juice freshly-squeezed
• 2 tablespoons triple sec 
• 1 pint whipped cream 
• 0.3 cup water 

Equipment

• bowl
• frying pan

Directions

1. In a large saute pan over medium-high heat, add butter, sugar, and honey. Cook until sugar dissolves.
2. Add cherries and its syrup, orange juice, Kirsch, Triple Sec and cinnamon.
3. Bring to a simmer. Prop pan to the side to ignite evaporating liqueur, or remove pan from heat, ignite with a long kitchen match. Return to the heat and continue simmering for 4 to 5 minutes. In a small bowl, mix together the cornstarch and water. Stir slurry into mixture and continue cooking until sauce thickens to desired consistency.
4. Serve warm over vanilla ice cream.