Cherries Jubilee is a classic dessert that is an impressive end to any great dinner. Ingredients: 6 tablespoons butter 4 tablespoons brown sugar 1/4 cup maraschino syrup 2 tablespoons cane syrup 1/2 cup Grand Marnier 1/4 teaspoon cinnamon 1 tablespoon cornstarch 1 tablespoon water One 16-ounce can of red pitted cherries in water, drained. Reserve 1/2 cup of liquid. 4 scoops vanilla ice cream Directions: 1. Heat butter and brown sugar in small saucepot until sugar is dissolved. 2. Add maraschino syrup and cane syrup and bring to a simmer. 3. Add Grand Marnier, being careful as it could flame up. Stir in cinnamon. 4. In a cup, combine cornstarch and water until cornstarch is dissolved. Stir into sauce to thicken. 5. Add cherries and reserved cherry liquid and simmer for 1 minute. Serve over ice cream. Yields four servings. Recipe Compliments of Chef Patrick Mould.