Recipe courtesy of David Rosengarten
Cherries Jubilee
- 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.;
