This sounds fabulous. My granddaughter and I have an easy, though probably
not as tasty, version:
1 can cherry pie filling
vanilla ice cream
heat the cherry pie filling and serve over vanilla ice cream.
MMMM.
----- Original Message -----
From: "Abby Vincent" <[email protected]>
To: <[email protected]>
Sent: Friday, September 02, 2011 5:41 PM
Subject: [CnD] children's' dessert: cherries jubilee
Although this dessert is meant for adults, if you serve it to a
ten-year-old
boy, it's guaranteed he'll take care of you in your old
age. Note that the alcohol in the rum and brandy burns off, so you won't
get busted serving it to minors.
One, 16-ounce can, dark sweet (pitted) cherries
1/4 cup, syrup from canned cherries
1/4 cup, dark rum
3/4 cup, currant jelly
1 teaspoon, grated orange zest (the colored part of the orange peel)
1/4 cup, brandy or Cognac
two scoops of vanilla ice cream in individual bowls
Drain the cherries (reserving 1/4 cup of their syrup/juice) and place the
cherries in a glass, stainless steel, ceramic, or other non-reactive bowl.
Combine the reserved syrup with the rum, and pour over the cherries. Allow
to marinate, stirring occasionally for four hours or more.
In a skillet, melt the currant jelly. Stir in the cherry mixture and the
orange zest. Warm this mixture over medium heat until the liquid begins to
simmer.
To flame the dessert:
EITHER pour the brandy or Cognac into the cherry mixture and allow to
warm,
then hold a match just above the pan, and allow the liquid to ignite.
OR warm the brandy or Cognac in a long-handled pot until quite warm (but
not
boiling). Hold a match above the pot until the flame ignites the spirits,
then very carefully pour the flaming brandy over the cherry mixture.
To serve: When the flames subside, ladle the cherries and sauce over the
ice
cream
Preparation Time:
5 min
Difficulty:
very simple
Portions:
1 portion
Amount:
Country/Region:
Costs per Portion:
Last Updated:
Tue 19 Jan 2010 17:00:40 EST
viewed:
209 times viewed
Copyright C 2009 Melinda Lee All Rights Reserved.
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