Cherries Jubilee Recipe

From Dorothy McNett's Recipe Book.

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Cherries Jubilee

Enjoy the season when you can!

2 cups fresh cherries, pitted
1/4 cup water or sweet white wine
1/3 cup sugar
juice and zest of 1 orange
1 tablespoon cornstarch

1/4 cup Cognac or brandy
1/4 cup cherry-flavored brandy
dark chocolate chunks

ladyfingers

Combine pitted cherries, sugar, zest, juice and cornstarch in a batter bowl or tempered glass serving bowl. Microwave, uncovered, on full power 3 minutes. Stir to blend indredients. Cook 1 minute longer, until cherries are cooked and mixture has a clear sheen. Remove bowl from microwave oven.

In a tempered glass or ceramic measuring cup or individual casserole with handle, combine Cognac and cherry brandy; Microwave on High 30 seconds. Ignite and pour, flaming, over hot cherries. When flames have subsided, spoon cherry sauce over individual servings of ice cream or angel food cake. This is also great served without the cake or ice cream but with several chunks of dark chocolate and ladyfingers. Pile the cherries into a beautiful bowl and garnish with chunks of chocolate. Serve with ladyfingers. Makes 4 servings.

Recipe created 1995-01-01.

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