2 dressed Pheasants
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon crushed rosemary
1/8 teaspoon black pepper
1/4 cup Courvoisier brandy
1/2 teaspoon suger
1 can dark sweet cherries in heavy syrup
2 teaspoon cornstarch
1/4 cup Kupschuasser
Stuffing:
1 pears, chopped
4 oz walnuts chopped
Frangelico liqueur
Clean birds well and sprinkle with seasonings. Place birds in baking pan along with stuffing. Cover with foil and back at 425 degrees for approximately one hour. Mix cornstarch in a little cold water, add cherries, brandy, sugar and Kipschuasser and heat. Pour heated mixture over birds and flame with Frangelico if desired.