Cherries Jubilee Recipe - Cooking Index
Cherries Jubilee Recipe - Cooking Index
| 1 | Butter | |
| 1 cup | 198g / 7oz | Sugar |
| 1 lb | 454g / 16oz | Bing cherries |
| Juice of one orange | ||
| Zest of one orange | ||
| 1 tablespoon | 15ml | Cornstarch |
| 1 tablespoon | 15ml | Cold water |
| 1 cup | 62g / 2.2oz | Cherry brandy |
| 1 | Vanilla bean ice cream |
In a large sauce pan, over medium heat, melt the butter. Stir in the sugar and cook for about 2 minutes, or until the sugar dissolves. Add the cherries, orange juice and orange zest. Saute for 2 to 3 minutes. In a small cup, stir the cornstarch and water together, for a slurry. Stir the slurry into the cherry mixture and cook for 1 minute. Remove the pan from the heat and pour the brandy over the cherries. Place the pan back on the heat and carefully shake the pan several times to ignite the pan. If the pan does not light use a match to flame the cherries. Divide the ice cream between four shallow bowls. Spoon the cherry mixture over the ice cream and serve.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A32 broadcast 03-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.