Monday, September 24, 2012

Cherries Jubilee Made At Home

Cherries Jubilee Made At Home.
Sometimes the ingredients we choose to use need a little sprucing up before we can actually consume them how we want too. In this case, the cherries we are using to make our Homemade Cherries Jubilee need to be flambéed (or set on fire) to bring them together perfectly with the Vanilla Ice Cream.
Be careful when trying to make this dish at home, its not overly hard to do, but if you have had a few drinks or aren’t familiar with the technique, when the fire does finally catch onto the alcohol, it may surprise you and we’d hate for you to get burned before you get to enjoy your hard work.
Enjoy this tonight when your kids get home from school or by yourself while everyone is gone, we’re sure you deserve some ice cream after a long hard weekend.
(Click READ MORE for the entire recipe)

1 pint vanilla ice cream
1 lb fresh, ripe sweet cherries, such as Bing
½ 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 if you are worried about catching yourself on fire.)
Swirl the pan slightly until the flames subside, about 30 seconds.
Ladle the cherries and their juices over prepared the ice cream scoops.
Serve immediately.

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