Join âÂÂJayniâÂÂs Kitchenâ this week for âÂÂHoliday Traditions Around the World.âÂÂ

Host Jayni Carey and Lora Duguid, owner of Au Marchà ©, will prepare some holiday treats, including the recipe below.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Cherries Jubilee

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3 tablespoons red currant jelly

1 tablespoon butter

2 cups frozen tart (pitted) cherries, thawed

1/2 cup kirsch

1 pint premium vanilla ice cream

bittersweet chocolate shavings

8 fresh mint leaves

Melt the jelly over low heat in a medium skillet. Add the butter; stir until melted and hot. Add the cherries and heat through.

Heat the kirsch in small saucepan over low heat. Remove the pan of cherries from the heat source. Pour the kirsch over the cherries and ignite using a long match. Let burn until the flames die out.

Scoop ice cream into four dessert glasses or bowls. Spoon the hot cherries over the ice cream and garnish each with shaved chocolate and 2 fresh mint leaves.

Serves 4 to 6.