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  Added: Feb 05, 2007  •  Visited (817)  •  Print version Print this recipe (40)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Cherries Jubilee
What You Need:
  • A 1-pound can pitted sweet cherries, drained, with all their liquid reserved
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water
  • cup kirsch liqueur
  • ╝ cup maraschino liqueur
  • 1 pint vanilla ice cream

  • How To Cook:
    1. Pour the cherry liquid into a small saucepan and bring it to a simmer over moderate heat. Stirring constantly, add the cornstarch-and-water mixture and cook until the sauce comes to a boil, thickens lightly and is smooth.

    2. Remove the pan from the heat and let the sauce cool to room temperature, then cover tightly and set it aside.

    3. Prepare and assemble the cherries jubilee at the dinner table, when you are ready to serve them. Light an alcohol burner or table-top stove and set a 12-inch copper flambe or crepe suzette pan over the flame.

    4. Arrange the cherry sauce, cherries, kirsch and maraschino conveniently beside the pan. Place a scoop of ice cream in each of four chilled individual dessert bowls and set them to one side.

    5. Drop the cherries into the flambe pan and stir until they are heated. Carefully pour the kirsch and maraschino into the pan, step back from the table and let the liqueurs warm for a few seconds. They may burst into flame spontaneously. If not, ignite them with a match.

    6. Gently slide the pan back and forth over the heat until the flames die, basting the cherries all the while with the liqueurs. Then stir in the cherry sauce and cook briefly to heat it through.

    7. Ladle the cherries and sauce over the ice cream and serve at once.

    To Serve: 4
    This recipe is also available in:
    Cuisine ╗ Americas ╗ Creole
    Main Ingredient ╗ Berry ╗ Cherry
    Main Ingredient ╗ Dairy ╗ Ice Cream
    Dish ╗ Desserts


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