Freshcherriesjubileesauce Recipes

CHERRIES JUBILEE

Steps:

• Toss 1 pound pitted cherries, 1/2 cup sugar, 2 strips lemon zest and the juice of 1/2 lemon in a skillet. Cover and cook until the sugar dissolves, 4 minutes; uncover and cook until juicy, 2 more minutes. Carefully add 1/3 cup rum; ignite and let it burn until the flame dies out. Spoon over ice cream.

CHEF HANS CHERRIES JUBILEE

Steps:

• Melt butter in saute pan.
• Add cinnamon and cherries.
• Combine some cherry juice with the tsp of cornstarch.
• Add cherry brandy into saute pan.
• Squeeze orange and lemon into mixture.
• Mix in cornstarch mixture to thicken.
• Spoon over vanilla ice cream.

CHERRIES JUBILEE

Steps:

• In a large saucepan, over medium heat, melt the butter. Stir in the sugar and cook for about 2 minutes, or until the sugar dissolves. Add the cherries, orange juice, and orange zest. Saute for 2 to 3 minutes. In a small cup, stir the cornstarch and water together to form a slurry. Stir the slurry into the cherry mixture and cook for 1 minute, until thickened. Remove the pan from the heat and pour the brandy over the cherries. Place the pan back on the heat and carefully shake the pan several times to ignite the pan. If the pan does not light, use a match to flame the cherries. Divide the ice cream between 6 shallow bowls. Spoon the cherry mixture over the ice cream and serve.

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.