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| Cherries Jubilee |
| Yields:4 |
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| Ingredients |
1 stick of butter
1 cup of sugar
1 can of Bing Cherries (160unce)
Juice of one orange
Zest of one orange
Zest of one lemon
1 tablespoon of cornstarch
1 tablespoon of cold water
1 cup of cherry brandy (Kirschwasser is fine)
1/4 tsp. of cinnamon
I pint of vanilla ice cream
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| Method |
| In a large saucepan, over medium heat, melt the butter. Stir in the sugar and cook for about two minutes, or until the sugar dissolves. Add the cherries, orange juice, orange zest, cinnamon, and lemon zest. Sauté for 2 to three minutes. In a small cup, stir the cornstarch and water together, for a slurry. Stir the slurry into the cherry mixture and cook for 1 minute. Remove the pan from heat and pour the brandy over the cherries. Place the pan back onto the heat and carefully shake the pan several times to ignite the pan. If the pan does not ignite use a match to light the cherries. Divide the ice cream into four bowls and pour the cherry mixture over the ice cream and serve. |
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