Fresh Cherries Jubilee Sauce Recipes

CHERRIES JUBILEE

Steps:

• Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the cherries, sugar, salt, and 1 to 3 tablespoons water (depending on how juicy the cherries are). Cook, stirring occasionally, until the cherries are tender and the liquid is slightly thickened, 4 to 5 minutes.
• Add the Kirsch and cook, stirring occasionally, until the liquid is slightly thickened and the alcohol is cooked off, 3 to 5 minutes. Stir in the lemon juice. Remove the skillet from the heat and swirl in the remaining tablespoon of butter. Serve warm over the ice cream.

CLASSIC CHERRIES JUBILEE

Steps:

• 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, 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 shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

CHERRIES JUBILEE

Steps:

• Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead).
• Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.
• To flambe the rum: If cooking over a gas flame, pull the pan off the heat and add the rum. Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.
• If cooking over an electric stove, put the rum in a small saucepan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs. Pour the lit rum over the cherries, and swirl the pan lightly until the flames subside, about 30 seconds.
• Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately.

TRIPLE-CHERRIES JUBILEE

Steps:

• Place sieve over bowl. Add thawed cherries; let drain. Pour drained juices into heavy medium skillet (set cherries aside). Mix 2 cups cherry juice, dried cherries and sugar into same skillet. Scrape in seeds from vanilla bean; add bean. Boil sauce until reduced to 1 1/2 cups, stirring occasionally, about 12 minutes. Mix arrowroot with remaining 1 tablespoon juice in small bowl. Whisk into sauce. Boil until thickened, about 1 minute. Discard vanilla bean. Mix in drained cherries and orange peel.
• Heat kirsch in skillet over low heat. Remove from heat. Carefully ignite kirsch with match. Carefully pour flaming kirsch into sauce. Scoop ice cream into bowls. Spoon sauce over.

CHERRIES JUBILEE

Steps:

• In a large skillet, melt butter over medium heat. Add sugar and cherries; stir to combine. Cook until cherries are tender and sugar dissolves, about 5 minutes.
• Remove skillet from heat. Add kirsch, and carefully ignite. Cook until flame is extinguished. Serve warm over vanilla ice cream.

FRESH CHERRIES JUBILEE SAUCE

Steps:

• Combine sugar and cornstarch in med saucepan.
• Add water and orange juice; blend well.
• Cook and stir until smooth and thickened.
• Add cherries and orange peel; bring to boil and simmer 10 minute.
• Gently heat brandy in separate pan, pour over sauce and ignite, if desired.
• Serve over ice cream.

CHERRIES JUBILEE

Steps:

• In a small dish, combine a little cherry juice with sugar and cornstarch. In a skillet, heat juice from cherries over moderate heat. Add cornstarch mixture. When juice thickens, add cherries to warm through. Pour in warmed liqueur, then flame the pan to burn off alcohol. Remove cherries from heat. Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries down over ice cream.

QUICK FLAMING CHERRIES JUBILEE

Steps:

• In a saucepan, stir together the cherry pie filling and brown sugar. Bring to a boil over medium heat, stirring frequently. When it begins to boil, pour the brandy over the top and do not mix. Carefully touch a lit match to the side of the pan to light a flame. Allow the flame to burn out, then mix the brandy into the cherries. Serve hot over scoops of vanilla ice cream.

CHERRIES JUBILEE CREPES

Steps:

• For crepes, blend all ingredients until smooth.
• Refrigerate at least 2 hours or overnight.
• Heat a 7 or 8" skillet.
• Brush with butter.
• Pour a scan 1/4 cup batter into the pan.
• Tilt pan to coat evenly.
• Cook over medium heat until golden.
• Turn crepe and cook the other side.
• Turn crepe out on plate, keep warm.
• Repeat.
• For filling, beat cream cheese, 1 tablespoon brandy and powdered sugar until soft and creamy.
• Spread 1 tablespoon of this mixture on each crepe.
• Roll up crepes or fold into quarters.
• For sauce, drain cherries, reserving the syrup.
• Combine syrup, nutmeg and cornstarch.
• Heat to boiling, stirring constantly, until mixture is clear and thickened.
• Remove from heat, stir in lemon juice and cherries.
• Heat 1/4 cup brandy in small saucepan.
• Ignite and pour over cherry mixture.
• Spoon cherries and sauce over crepes.