Berry Jubilee Recipes

BERRIES JUBILEE

Steps:

• Combine first 3 ingredients in a large skillet.
• Briskly stir in rind and juice with a gravy whisk to prevent clumps of cornstarch; bring to a boil.
• Cook 1 minute or until slightly thick.
• Add berries; cook 3 minutes or until thoroughly heated.
• Pour brandy into one side of skillet. Ignite brandy with a long match.
• Let flames die down and spoon the berry sauce over ice cream.

BERRY JUBILEE

Steps:

• Combine berries in a bowl. In a small pot stir together remaning ingredients, cook over med heat stirring constantly, heat till boiling, let set for 3 minutes pour over berries and toss.

CLASSIC CHERRIES JUBILEE

Steps:

• Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
• Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

BLUEBERRY JAMBOREE RECIPE

Steps:

• In a large pan combine 1 1/2 cups blueberries, sugar, and brown sugar. Cook over medium high heat and stir constantly. Stir until sugar is combined and blueberries start to pop and come to a boil.
• Dissolve cornstarch in water. Add the cornstarch/water mixture in the pan with the blueberries and stir until the mixture becomes thick.
• After it has thickened, remove from heat and add the remaining 2 cups of blueberries, then add in the lemon zest and stir in gently.
• Cool to room temp or refrigerate until ready to use.
• Grease a 9x13 inch glass pan. For the crust, melt the butter and stir in the flour and pecans.
• Press crust evenly into the bottom of the prepared pan. Cook at 325 for about 15 minutes or until lightly browned. Then let crust cool to room temperature.
• For the filling, whip the heavy cream and set aside.
• In another mixing bowl beat the cream cheese and powdered sugar together until smooth. Then add the whipped cream in with the cream cheese mixture and combine. Then spread over the cooled crust.
• Spread the blueberry topping over all. Let set in the fridge for about an hour.