I am not the biggest lover of sweets. But don’t get me wrong, like everyone else, I enjoy a really good piece of pie, or a perfectly baked cookie. But sweets are not the reason I am filled to the brim of slimness. That dubious honor belongs to bread and sauces! But even though desserts aren’t my thing, I almost always prepare one when I am having guests over for dinner. And luckily for Mr. C. that is quite often. (Unlike me, Mr. C. was blessed with not just one sweet tooth, but several!) So give this take on an old classic a try. The great thing about my version is that it is prepared ahead of time and only warmed at the last minute. Of course you will lose points because this way of serving Cherries Jubilee is not flamed at the table. But having to possibly invite the fire department to join your dinner party isn’t all that appealing either!

• 1 can cherries, drained, juice reserved
• 2 tsp. Demerara sugar
• 2 tsp cornstarch
• 1 tsp. orange zest
• 2 T. Kirschwasser (cherry flavored liqueur)
• vanilla ice cream

Whisk together the cherry juice, sugar, cornstarch, and orange zest in a small sauce pan. Place over medium heat and cook until smooth and thick. Add the drained cherries. Turn off the heat, turn off your fan and pour liqueur over mixture. Torch the liqueur and allow the flame to go out on its own. If you are not going to serve within a few hours, refrigerate until ready to use. When ready to serve, gently warm the sauce and layer with ice cream in pretty glasses or small bowls. Serve immediately. Believe me, even without the showy presentation, your guests will love this not too sweet dessert.