Cherries With Sabayon Brule Recipes
RED LION FLAMBE CHERRIES JUBILEE
Steps:
- In a large saute pan over medium-high heat, add butter, sugar, and honey. Cook until sugar dissolves. Add cherries and its syrup, orange juice, Kirsch, Triple Sec and cinnamon.
- Bring to a simmer. Prop pan to the side to ignite evaporating liqueur, or remove pan from heat, ignite with a long kitchen match. Return to the heat and continue simmering for 4 to 5 minutes. In a small bowl, mix together the cornstarch and water. Stir slurry into mixture and continue cooking until sauce thickens to desired consistency.
- Serve warm over vanilla ice cream.
CHERRIES WITH SABAYON BRULE
Provided by Florence Fabricant
Categories dessert, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the cherries and the wine in a large saucepan. Slowly bring to a boil; then, remove from heat and drain the cherries in a sieve over a bowl to catch the cooking liquid. Divide the cherries among 4 shallow flame-proof ramekins. Set aside.
- Whisk egg yolks, water and sugar together in the top of a double boiler. Whisk over simmering water until eggs are frothy. Gradually whisk in reserved liquid from cherries. Continue to cook until the mixture thickens to the consistency of custard. Remove from heat, and set the pan in a bowl of ice and water. Continue whisking until the mixture is cool. The custard can be prepared in advance up to this point and refrigerated.
- Preheat a broiler. Just before serving, cover the cherries with the custard mixture. Press the brown sugar through a sieve, and evenly dust the top of each ramekin. Place under the broiler for about 2 minutes, until the sugar has melted. Serve at once.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 3 grams, Carbohydrate 65 grams, Fat 6 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 14 milligrams, Sugar 55 grams
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