Creating memories in the kitchen...One meal at a time.

Monday, April 13, 2009

Cherries Jubilee

We had some friends over for dinner last weekend for barbeque, so I wanted something simple for dessert that would go well with dinner. I came across a recipe for Cherries Jubilee and it sounded perfect! It almost tastes like warm cherry pie filling poured on top of cold vanilla ice cream. One note, since the cherries are warm, you want the ice cream to be very cold so it doesn't melt right away. It is easiest to scoop it into bowls, and then put the bowls back into the freezer until you are ready for dessert. It was so delicious and so easy, definitely a keeper.

2 cans (each 15.5 oz.) pitted cherries, with juice
1/2 cup sugar
3 Tbs. unsalted butter, at room temperature
1/2 cup cherry brandy (optional)
1 pint vanilla ice cream

In a searing pan or sauté pan over medium heat, combine the cherries and juice with the sugar. Cook, stirring occasionally, until the sugar is dissolved and the liquid is reduced by half, 3 to 5 minutes. Add the butter and stir until melted and completely incorporated.Remove the pan from the heat, add the brandy (if using) and return the pan to medium heat. Bring the mixture to a boil. The brandy may ignite but will eventually burn off. Divide the ice cream among 4 bowls and top with the cherry mixture. Serve immediately Serves 4.
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