Living in Mexico when I find a new recipe, I always have a couple of questions I ask myself. Can I buy, beg, borrow or steal the ingredients! While we have many things we can buy; there are still so many key ingredients to a recipe one can search endlessly for, never quite achieving the intended results. It's truly like an old fashioned game of hide & seek. I bring back copious amounts of key spices, flavorings, etc. from the States but some recipes; however creative I get, seem to fall short of the mark. Currently, I Can find all of the ingredients for this recipe~"Yay!!!" (often the recipes are filed away for another day, another search or a trip to the border!) This recipe however hits the spot, is a Light recipe & gives a satisfying "ice cream brain freeze" to boot! Mr. Texas to Mexico even had 2 portions of this as I served it last evening for the first time! This might be nice next time with a chocolate graham crust too~ Buen Provencho!
Frozen Cherries Jubilee Pie
1/3 cup water
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons brandy
1 (12-ounce) package frozen pitted dark sweet cherries
2 tablespoons butter, melted
2 tablespoons honey
1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
4 cups vanilla low-fat ice cream, softened
Preheat oven to 375°. Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely. Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 375° for 8 minutes. Cool completely. Place 1/2 cup cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry mixture in an airtight container; cover and chill. Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add pureed cherry mixture, and gently fold in to achieve a swirl pattern. Spoon mixture into the cooled crust. Cover and freeze 4 hours or until firm. Top with reserved cherry sauce just before serving.
Taken from Cooking Light online magazine