Recipe courtesy of David Rosengarten
Recipe courtesy of David Rosengarten
Watch how to make this recipe.
Cherries Jubilee
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- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 213
- Total Fat
- 7 g
- Saturated Fat
- 5 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 3 g
- Cholesterol
- 29 mg
- Sodium
- 54 mg
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 213
- Total Fat
- 7 g
- Saturated Fat
- 5 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 3 g
- Cholesterol
- 29 mg
- Sodium
- 54 mg
Ingredients
Directions
- Pit cherries over a bowl. In a saute pan dissolve sugar in 1 cup water, add lemon zest and bring to a boil. Mix arrowroot with a little cold water to make a paste. Whisk arrowroot paste into boiling syrup and cook, stirring, until thickened. Add cherries and poach over low heat for 5 to 7 minutes until tender. Heat Kirsch in a separate saucepan. Pour over cherries and CAREFULLY ignite with a long match. Shake pan until flames die down. Scoop ice cream into 4 glass bowls. Spoon cherries and syrup over and serve immediately.;
