TRADITIONAL BRITISH RECIPE: This decadent treat makes an ideal ending to an elegant meal, and it is so simple to prepare. This is a delicious dessert with the added drama of the flambe.
Everyone loves this dessert. This dish was a popular restaurant dessert during the 1930s to 1960s because this dessert was prepared in a chafing dish at table side at elegant restaurants for a great presentation.
Cherries Jubilee is a dessert that was created by August Escoffier, in 1887, in honor of Queen Victoria’s Diamond Jubilee.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 6 People |
Ingredients:
| Conversions |
Directions:
01 - In a saucepan, whisk together Sugar and Cornstarch.
02 - Add in the Water and Orange Juice. Bring to a boil over medium-high heat, and whisk until the mixture has thickened.
03 - Stir in Cherries and Orange Zest, return to a boil, then reduce heat, and simmer for 10 minutes.
04 - Remove the Cherries from the heat, and stir in the Cherry Extract.
05 - Carefully, pour in the Brandy, and ignite with a lighter. Gently shake the pan until the blue flame has extinguished itself.
06 - Spoon the Ice Cream into serving bowls.
07 - Spoon the Cherries over the Ice Cream. Serve.
Notes:
- The flames may get quite high when flambeing, so pay attention to anything flammable above and around where you ignite the Cherries. When the initial large flame has died down, a small blue flame will continue to burn for several seconds. Shake or stir the Cherries gently to expose more alcohol to the flame, being careful that they do not burn. The goal is to have the small, blue flame burn for as long as possible, thereby reducing the raw alcohol flavor, caramelizing the Sugars, and entertaining your guests.
- If you don't have Cherry Extract on hand, you can use Almond Extract.
- If you cannot find good Cherries, you can use canned. Use the juice of the can and you won't need Extract either.
CAUTION:
- Please remember to use extreme caution here, you will be dealing with a liquid that is on fire.
- Do not carry the dish while flaming, this is best done on a serving cart slightly away from your table.
- Keep a large metal lid on hand, to cover the dish in case your flambe gets out of hand.
- Never pour liquor from a bottle into a pan that is near an open flame (the flame can follow the stream of alcohol into the bottle and cause it to explode).
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| Written by: Uncut Recipes | Disclaimer |
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