Cherries Jubilee
This is an old-school classic, making use of the woefully-underutilized
art of flambe. Flambeing caramelizes sugars and deepens flavors; with
ripe summer cherries, that*s really all you need.
1 pint vanilla ice cream
1 pound fresh, ripe sweet cherries, such as Bing
1/2 cup sugar
1 lemon
1/3 cup golden rum
Evenly scoop the ice cream into 4 dishes or decorative glasses and put
in the freezer until ready to serve (this can be done up to 4 hours
ahead).
Wash and pit the cherries. Put the cherries and sugar in a large
skillet. Peel 2 strips of zest from the lemon in wide strips with a
peeler and add to the cherries. Squeeze the juice of half the lemon over
the top. Stir to combine evenly. Cover and cook the cherries over
medium-low heat until the sugar dissolves, about 4 minutes. Uncover and
cook over medium-high until cherries get juicy, about 5 minutes more.
To flambe the rum: If cooking over a gas flame, pull the pan off the
heat and add the rum. Ignite the alcohol with a long match or one held
with tongs. Swirl the pan slightly until the flames subside, about 30
seconds.
If cooking over an electric stove, put the rum in a small sauce pan.
Warm it over medium-low heat and carefully light it with a long match or
one held with tongs. Pour the lit rum over the cherries, and swirl the
pan lightly until the flames subside, about 30 seconds.
Ladle the cherries and their juices over prepared ice cream scoops.
Serve immediately.
Copyright 2007 Television Food Network, G.P. All rights reserved
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