MONTE CARLO CHERRIES
- ½ lb. large ripe cherries
- ¼ lb. lump sugar
- 1 gill (¼ pint) water
- 1 dessertspoonful arrowroot
- Some Kirsch
Stone the cherries, put them into a saucepan with the sugar and the water. Let them boil gently for ten minutes. Blend the arrowroot with two tablespoonfuls of cold water and stir it among the cherries.
Divide the cherries into small casseroles, pour a liqueur-glassful of Kirsch on the top of each, and set alight.
Send to the table burning.