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Recipe courtesy of David Rosengarten

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Total:: 30 min
Prep:: 15 min
Cook:: 15 min

Yield:: 4 servings

Ingredients

1 pound fresh Bing cherries
1/4 cup sugar
1 cup water
1-inch strip lemon zest
1 teaspoon arrowroot
1/4 cup Kirsch
1 quart vanilla ice cream

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.;

My Private Notes

Name: Cherries Jubilee
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 pound fresh Bing cherries; 1/4 cup sugar; 1 cup water; 1-inch strip lemon zest; 1 teaspoon arrowroot; 1/4 cup Kirsch; 1 quart vanilla ice cream