Photo: Cherries Jubilee Recipe
This is an old school classic, making use of the woefully-underutilized art of flambe. Flambeing caramelizes sugars and deepens flavors; with ripe summer cherries, that's really all you need.
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.
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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By FiredUpKitchen
on August 19, 2011
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I love to cook new things, i knew my family loved this dish when they went to a restaurant and i decided to try it. I thought it would be more difficult but once past getting the pits out of the cherries it goes by so fast! quick and easy, and has an awesome dramatic effect that makes it fun to make and awesome to eat. I will definintely be making this again soon. :
By mbonatz
Schaumburg, IL
on August 05, 2011
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I totally loved this. I thought the rum tasted great with the cherries.
By iceman4
napa, ca
on June 12, 2011
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I'm confused as to why they would use rum because traditionally it's made with brandy which is better tasting for this dessert.
Nice, simple recipe. Again, you should use brandy.
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