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DESSERTS: FRUITS
Triple- Cherries Jubilee
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Triple-
Cherries Jubilee |
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A flaming good
dessert...
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1
lb |
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bag
frozen dark sweet cherries, thawed |
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2
cups + 1 Tbs |
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cherry juice |
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½
cup |
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dried tart cherries |
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3
Tbs |
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granulated sugar |
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1
whole |
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vanilla bean, split lengthwise |
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1
Tbs |
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arrowroot |
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¼
cup |
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thin
matchstick- size strips orange peel
(orange part only) |
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1/3
cup |
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kirsch (clear cherry brandy) |
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1
quart |
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vanilla or cherry- vanilla swirl ice
cream |
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1 |
Place sieve
over bowl. Add thawed cherries; let drain. Pour
drained juices into heavy medium skillet (set
cherries aside). Mix 2 cups cherry juice, dried
cherries and sugar into same skillet. Scrape in
seeds from vanilla bean; add bean. Boil sauce
until reduced to 1½ cups, stirring occasionally,
about 12 minutes. |
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2 |
Mix
arrowroot with remaining 1 Tbsp. juice in small
bowl. Whisk into sauce. Boil until thickened,
about 1 minute. Discard vanilla bean. Mix in
drained cherries and orange peel. |
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3 |
When ready
to serve, heat kirsch in skillet over low heat.
Remove from heat. Carefully ignite kirsch with
match. Carefully pour flaming kirsch into sauce.
Scoop ice cream into bowls. Spoon sauce over. |
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Servings: 6 |
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Cooking Tips |
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*Arrowroot is a
white powder that can usually be found in the baking
aisle of your supermarket. |
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**Kirsch can be
found at larger supermarkets and liquor stores. |
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Recipe Source |
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Bon Appetit |
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CLICK HERE to see
discussion about this recipe on
The Recipe Girl blog
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Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Lovely, elegant dessert!"
-San Diego, CA
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