Cherries jubilee

Cherries jubilee

Cherries jubilee is a dessert dish made with cherries and liqueur (typically Kirschwasser), which is subsequently flambéed, and commonly served as a sauce over vanilla ice cream.

The recipe is generally credited to Auguste Escoffier, who prepared the dish for one of Queen Victoria's Jubilee celebrations, though it is unclear whether it was for the Golden Jubilee of 1887 or the Diamond Jubilee in 1897.

There have been many variations on the idea of flambéed fruit since Escoffier's time, the most famous being Bananas Foster. Other variations include Mangos Diablo (mangos flambéed in tequila) and Pêches Louis (peaches flamed in whiskey).

Recipe (See Easy Recipe Below)

Ingredients:

• 1/4 cup water (NOT boiling)
• 2 tablespoons cornstarch
• 1/2 cup white sugar
• 1/4 cup orange juice
• 1/2 teaspoon finely grated orange zest
• 1 pound Bing or other pitted cherries, fresh or frozen
• 1/4 teaspoon cherry extract or 2 oz cherry liquor (optional)
• 1/4 cup brandy
• 3 cups vanilla ice cream

Preparation:

Add cornstarch, sugar, orange juice, and zest to water.
Water must be well below boiling or cornstarch will
lump rather than dissolving. Bring mix to boil to thicken.

Add cherries and extract. Return to slow boil and simmer
to tenderize cherries to taste, up to 10 minutes.

Remove from heat and add brandy. Flambé. (Flaming not necessary
unless preparing at table, in presence of diners. Alcohol will
evaporate in minutes anyway.)

Portion Ice Cream into bowls. Spoon cherry mixture over
ice cream.Tgdf (talk) 23:16, 16 January 2009 (UTC)

Easy Recipe (Just as good, much easier)

From the Cookbook for the Gentleman Temporarily Without a Gentleman's Gentleman

 © Copyright 2009 Western News Co (Chicago) by permission of author.[1]

Ingredients:

• 2 Cans Cherry pie filling (Add 1 cup extra cherries, fresh or dried if available.)
• 1/4 cup orange juice
• 1/2 teaspoon finely grated orange zest
• 1/4 cup brandy
• 3 cups vanilla ice cream

Preparation:

Add everything to pot EXCEPT Ice Cream. Heat mix. If you
don't mind the alcohol in the cherry topping, you don't even
have to heat the mix. However, hot topping is traditional
over cold ice cream.

Portion Ice Cream into bowls. Spoon cherry mixture over
ice cream. Tgdf (talk) 23:16, 16 January 2009 (UTC)