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09/24/2011 National Cherries Jubilee Day Red Lion Flambé Cherries Jubilee

Source of Recipe

Red Lion


Recipe Introduction

Mmm...A dessert made with cherries and liqueur, how can you go wrong? Cherries jubilee is typically made with cherries, sugar, cornstarch, and liqueur (kirsch or brandy), then flambéed and served over vanilla ice cream. The recipe is often credited to Auguste Escoffier who prepared the dish for one of Queen Victoria's Jubilee celebrations. Whether it was the Golden Jubilee in 1887 or the Diamond Jubilee in 1897, we're not so sure. However, cherries jubilee quickly became a standard dessert item in America's finest restaurants reaching its peak of popularity in the 1950s and 1960s. If you're looking for a dessert for a dinner party (even if it's not on National Cherries Jubilee Day), try making this throwback that is sure to impress your guests. Punch Bowl

List of Ingredients

HOME COOKIN’ 09/24/2011 National Cherries Jubilee Day Red Lion Flambé Cherries Jubilee




Red Lion Flambé Cherries Jubilee


3 tablespoons butter
1/4 cup brown sugar
1 tablespoon honey
1 (15-ounce) can Bing cherries in syrup
1/4 cup freshly squeezed orange juice
3 tablespoons Kirsch liqueur
2 tablespoons Triple Sec
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch
1/4 cup water
1 pint vanilla ice cream



Recipe


In a large sautè pan over medium-high heat, add butter, sugar, and honey. Cook until sugar dissolves. Add cherries and its syrup, orange juice, Kirsch, Triple Sec and cinnamon.

Bring to a simmer. Prop pan to the side to ignite evaporating liqueur, or remove pan from heat, ignite with a long kitchen match. Return to the heat and continue simmering for 4 to 5 minutes. In a small bowl, mix the cornstarch and water. Stir slurry into mixture and continue cooking until sauce thickens to desired consistency.

Serve warm over vanilla ice cream.