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Cherries Jubilee
From Food Network Kitchens

Ingredients
1 pint vanilla ice cream
1 pound fresh, ripe sweet cherries, such as Bing
1/2 cup sugar
1 lemon
1/3 cup golden rum

Directions
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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


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 sauce pan. 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.

Copyright 2007 Television Food Network, G.P. All rights reserved

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Copyright 2006 Television Food Network, G.P., All Rights Reserved