Triple-Cherries Jubilee Recipe - Cooking Index
Triple-Cherries Jubilee Recipe - Cooking Index
Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries, dried cherries and cherry juice -- enhanced by vanilla bean and orange peel -- that provide such terrific flavor.
Type: Fruit| 1 | Bag frozen dark sweet cherries - (16 oz) - thawed | |
| 2 cups | 474ml | Cherry juice - plus |
| 1 tablespoon | 15ml | Cherry juice |
| 1/2 cup | 31g / 1.1oz | Dried tart cherries |
| 3 tablespoons | 45ml | Sugar |
| 1 | Vanilla bean - split lengthwise | |
| 1 tablespoon | 15ml | Arrowroot |
| 1/4 cup | 59ml | Thin matchstick-size strips orange peel - orange part only |
| 1/3 cup | 20g / 0.7oz | Kirsch (clear cherry brandy) |
| 1 | Vanilla or cherry-vanilla-swirl ice cream |
Place sieve over bowl. Add thawed cherries; let drain. Pour drained juices into heavy medium skillet (set cherries aside). Mix 2 cups cherry juice, dried cherries and sugar into same skillet. Scrape in seeds from vanilla bean; add bean. Boil sauce until reduced to 1 1/2 cups, stirring occasionally, about 12 minutes.
Mix arrowroot with remaining 1 tablespoon juice in small bowl. Whisk into sauce. Boil until thickened, about 1 minute. Discard vanilla bean. Mix in drained cherries and orange peel.
Heat kirsch in skillet over low heat. Remove from heat. Carefully ignite kirsch with match. Carefully pour flaming kirsch into sauce. Scoop ice cream into bowls. Spoon sauce over.
This recipe yields 6 servings.
Source:
Bon Appetit, September 1999
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