Prepare a restaurant level dessert by flambeing for a dramatic effect. Made with our Musselman’s Cherries Jubilee.
Heat the cherries jubilee mixed with 1-ounce of alcohol in a chafing dish or shallow pan until warm.
Put remaining alcohol in a large spoon, ignite with a match, pour over the cherries and let blaze.
When the flame goes down, spoon hot cherries jubilee over ice cream.