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Flambéed Cherries

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"Using both kirsch and orange liqueur in this classic recipe ensures a decidedly adult dish. For a kid-friendly version, you can substitute orange juice for both the liqueurs; in that case, skip the flambéing step and instead pour the warmed fruit over the ice cream."

List of Ingredients

â—¦ ¾ cup pitted dried sour cherries
â—¦ ¾ cup kirsch
â—¦ 1 cup fresh orange juice
â—¦ 2 pounds dark sweet cherries, pitted, or 2 cans (16 ounces each) pitted dark sweet cherries, drained
â—¦ ½ cup orange liqueur
â—¦ 1 cup (10 ounces) red currant jelly
â—¦ 1 tablespoon grated orange zest
â—¦ 1 quart vanilla or cherry ice cream


Recipe

The night before, in a small saucepan over low heat, combine the dried cherries, ¼ cup of the kirsch, and the orange juice and bring to a gentle simmer. Cook, uncovered, until the cherries have softened slightly and have begun to absorb the liquid; this will take several minutes.

Remove from the heat, let cool, cover tightly, and let stand at room temperature overnight.

The same night, place the cherries, whether fresh or canned, in a bowl and add the liqueur. Cover the bowl and let the fruit stand at room temperature overnight.

At serving time, place the jelly in a large sauté pan over medium heat. Stir until the jelly melts, 2 to 3 minutes. Add both the dried and fresh or canned cherries and their soaking liquids and the orange zest. Reduce the heat to low; when the mixture begins to simmer, cook for 5 minutes.

Divide the ice cream among individual bowls. Pour the remaining ½ cup kirsch into a small pan and warm over low heat. Pour the warm kirsch over the cherries and ignite with a long kitchen match. Stir, or slide the pan back and forth over the burner, until the flames die down, then immediately spoon the hot cherries and sauce over the ice cream and serve.

Makes 8 to 10 servings






â�§ About flambéing:
When liquor is heated and ignited, some or most of the alcohol burns off, leaving behind a subtle flavor. Use a very small saucepan to warm the liquor over low heat until it is hot; do not allow the liquor to boil. When you are ready to flambé, move the liquor away from the stove, and hold a lighted long kitchen match just over the warmed liquor to light the fumes rising from it.