Everyone loves Cherris Jubilee. It is so simple, so fast and so elegant.
Be careful though as seeding fresh cherries will stain you fingers. I love it. The stain serves as a reminder of a wonderful dessert shared with loved family and friends.
Will will figure out that I love to flambé desserts. Just dim the light, pour in the brandy and ignite!
Ingredients:
- ½ cup white sugar
- 2 tablespoons cornstarch
- ¼ cup water
- ¼ cup orange juice
- 1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
- ½ teaspoon finely grated orange zest
- ¼ teaspoon cherry extract
- ¼ cup brandy
- 3 cups vanilla ice cream
Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest and return to a boil then reduce heat and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
Remove the cherries from the heat and stir in the cherry extract. Pour in the brandy and ignite with a long lighter. Gently shuffle the pan until the blue flame has extinguished itself.
Spoon the cherries over the ice cream and serve immediately.
{ 0 comments }
