90 g./3 oz. sugar - zest of _ orange and juice of 1 orange - 500 g./1 lb. 2 oz. black stoned cherries - 1 stick of cinnamon - 3 tbsp. flour - 4 tbsp. brandy - vanilla ice-cream - sprigs of fresh mint.
Place sugar, zest and half orange juice in a casserole dish with 3 dl. water; heat over low flame until the sugar dissolves. Add cherries and cook for 5 minutes until they become soft. Using a skimming-spoon place in a bowl and remove orange zest. Add syrup, cinnamon stick and boil for 3 minutes; remove cinnamon, mix remaining orange juice with flour, pour in syrup and gently keep just under boiling point, mixing until it becomes thick and clear in color. Replace cherries in casserole dish and heat. Distribute vanilla ice-cream into 4 small sundae bowls, heat brandy in a soup ladle over flame, and light when pouring over cherries. When the flame has gone out, pour cherries over ice-cream and serve immediately, decorating with a few mint leaves.
N.B. Ingredients are given for 4 portions. | 
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 | Pinot Brut
Blanc de Blancs
Santa Margherita
Dry, velvety sparkling wine with slight hint of almond. Dry bouquet with hints of ivy and ultra-fine persistent perlage.
Serve at:
8°-10° C.
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