Info
- Course: Dessert
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 1 Time
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Cherries Jubilee
Cookbook
Promise me that before you make this, you’ll tie your long hair back in a ponytail, roll up your sleeves, and, in the case of the gentlemen with flowing facial hair, don’t bend over to get a closer look.
Yield : 4 to 5 servings
Prep Time : 15 minutes
Cooking Time : 10 minutes
Ingredients
- 2 cups canned or bottled pitted sweet cherries (not maraschino)
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/3 cup kirsch or brandy
- 1 pint best-quality vanilla ice cream
Directions
Set a sieve over a 2-cup glass measure and drain the cherries in to it. Mix the sugar with the cornstarch in a small pan and use a wire whisk to stir in 1 cup of cherry juice. Mix very well.
Place the pan over moderate heat and simmer 3 minutes; stirring constantly. The sauce will thicken slightly and become lighter in color. Add the cherries and the kirsch or brandy **** Keep this mixture warm over very low heat while you spoon the ice cream into individual bowls.
Bring the bowls to the table, then hold a lighted match over the pan of cherries. The liqueur will ignite. When the flame goes out use a metal serving spoon to ladle the cherries and the sauce over the ice cream.
Notes
Can be made ahead? Yes. Three hours, up to **** Leave the cherries at room temperature and reheat before proceeding.
Can be frozen? No.
Can be doubled? Yes. Use a bigger pan.
Good for leftovers? Yes. The sauce can be stored in the refrigerator for up to a week. Reheat and serve over ice cream, pound cake, or any fresh fruit
© 1992 Lora Brody
Nutritional Information
Nutrients per serving
This recipe serves 5.
221 kcal
8 % daily value
8 % daily value
2 % daily value
252 mg
16 mg
3 g
28 g
2 g
32 g
23 mg
44 mg
4 g
6 g
2 % daily value
