Cherries jubilee

Recipe by: Wilemon


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  • one/2 cup white sugar
  • 2 tablespoons cornstarch
  • one/four cup cold water
  • 1/4 cup orange juice
  • 1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
  • one/two teaspoon finely grated orange zest
  • one/4 teaspoon cherry extract
  • 1/four cup brandy
  • three cups vanilla bean ice cream
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30 m

  1. Whisk with each other the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice deliver to a boil in excess of medium-high heat, whisking until finally thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for ten minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
  2. Take away the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a lengthy lighter. Gently shake the pan until finally the blue flame has extinguished itself. Spoon the cherries above the bowls of ice cream.

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