Triple-Cherries Jubilee
A luxurious dessert featuring three types of cherries - dark sweet cherries, dried tart cherries, and cherry juice - flambéed with kirsch and served over ice cream. This elegant dish combines classic French preparation with rich cherry flavors.
Ingredients
- •1 pound frozen dark sweet cherries
- •2 cups cherry juice
- •½ cup dried tart cherries
- •3 tablespoons sugar
- •1 whole vanilla bean
- •1 tablespoon arrowroot
- •¼ cup orange peel
- •⅓ cup kirsch
- •1 quart vanilla ice cream
Cooking Instructions
- 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 1 1/2 cups, stirring occasionally, about 12 minutes. Mix arrowroot with remaining 1 tablespoon juice in small bowl. Whisk into sauce. Boil until thickened, about 1 minute. Discard vanilla bean. Mix in drained cherries and orange peel.
15 min
- 2.
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.
5 min
