CHERRIES JUBILEE
Steps:
- Melt butter in 10-inch skillet over medium-high heat; add sugar. Continue cooking, stirring constantly, 2-2 1/2 minutes or until mixture just begins to brown around edges.
- Add reserved cherry juice and cinnamon stick pieces. Continue cooking, stirring occasionally, 1-2 minutes or until mixture is reduced by half.
- Add cherries, vanilla and lemon zest. Bring mixture to a boil; stir in cherry liqueur. Add brandy. Shake pan to ignite brandy; continue cooking until flames subside. (If using electric stove or preparing table side, ignite brandy in pan with a long match.)
- Place ice cream into individual bowls. For each serving, spoon generous 2 tablespoons of cherries and sauce over ice cream.
Nutrition Facts : Calories 120 calories, Fat 4.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 0 milligrams, Carbohydrate 17 grams, Fiber 0 grams, Sugar grams, Protein 0 grams
CLASSIC CHERRIES JUBILEE
This is a great, refreshing dessert, especially after a hearty meal. This does have to be prepared immediately before serving, but does not take a lot of time. Your guests will enjoy the blue flames when the brandy is ignited!
Provided by Wilemon
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 48.3 g, Cholesterol 29 mg, Fat 8 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 4.6 g, Sodium 53.5 mg, Sugar 42.3 g
CHERRIES JUBILEE
This is an old school classic, making use of the woefully underutilized art of flambe. Flambeing caramelizes sugars and deepens flavors; with ripe summer cherries, that's really all you need.
Provided by Food Network Kitchen
Categories dessert
Time 26m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead).
- Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.
- To flambe the rum: If cooking over a gas flame, pull the pan off the heat and add the rum. Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.
- If cooking over an electric stove, put the rum in a small saucepan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs. Pour the lit rum over the cherries, and swirl the pan lightly until the flames subside, about 30 seconds.
- Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately.
CHERRIES JUBILEE
Cherries jubilee is a longstanding, well-loved and exceptionally delicious dessert. Using frozen cherries that have been defrosted, this recipe can be ready in 15 minutes. Flambéing is entirely optional.Polite notice: The decision to flambé is yours alone and taken at your own risk. I have provided some safety guidelines but this list is not exhaustive and I am not a fire safety expert.
Provided by Jane Saunders
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Begin by putting the frozen cherries into a sieve suspended over a bowl. Allow the cherries to defrost fully and for the liquid to collect in the bowl (1-2 hours). There should be around 150ml of cherry juice (discard any excess cherry juice)
- Once defrosted, take 2 tbsp of the cherry juice and mix with the orange juice, sugar and cornflour until smooth
- Pour the remaining cherry juice in a shallow pan and stir in the cornflour mixture, then cook over a medium heat, stirring constantly (to avoid lumps forming) until the sauce thickens and looses its opaque appearance
- Add the defrosted cherries to the pan, turn the heat down and cook until very hot, stirring frequently
- (Optional) Add the Kirsch:If you intend to flambé the cherries, move the pan away from the heat into an open space with no flammable objects around it and use a long match to light the Kirsch (see guidance notes below). It should flame for around 30 seconds. Allow the flame to extinguish itself before stirring. If you decide not to flambé then continue to cook the sauce at a gentle boil for a further minute or two to allow the alcohol to evaporate
Nutrition Facts : Calories 129 kcal, Carbohydrate 28 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
CHERRIES JUBILEE
Create a syrupy, decadent sauce with fresh cherries and serve over vanilla ice cream. Get the recipe for Cherries Jubilee.
Provided by Charlyne Mattox
Time 20m
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the cherries, sugar, salt, and 1 to 3 tablespoons water (depending on how juicy the cherries are). Cook, stirring occasionally, until the cherries are tender and the liquid is slightly thickened, 4 to 5 minutes.
- Add the Kirsch and cook, stirring occasionally, until the liquid is slightly thickened and the alcohol is cooked off, 3 to 5 minutes. Stir in the lemon juice. Remove the skillet from the heat and swirl in the remaining tablespoon of butter. Serve warm over the ice cream.
Nutrition Facts : Calories 339 kcal, Carbohydrate 45 g, Cholesterol 52 mg, Protein 4 g, SaturatedFat 10 g, Sodium 114 mg, Sugar 40 g, Fat 16 g, UnsaturatedFat 0 g
FRESH CHERRY JUBILEE CREPES
it doesn't get much better than this. make sure your guests see you ignite the sauce, very dramatic presentation, based on emerils jubilee recipe. prep time reflectls pitting the cherries, zesting the orange, etc.
Provided by chia2160
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large sauce pan, over medium heat, melt the butter. Stir in the sugar and cook for about 2 minutes, or until the sugar dissolves. Add the cherries, orange juice and orange zest. Saute for 2 to 3 minutes. In a small cup, stir the cornstarch and water together, for a slurry. Stir the slurry into the cherry mixture and cook for 1 minute. Remove the pan from the heat and pour the brandy over the cherries. Place the pan back on the heat and carefully shake the pan several times to ignite the pan. If the pan does not light use a match to flame the cherries.
- put 2 tbsp ice cream on one end of each crepe,fold into quarters, or roll.
- top with sauce.
Nutrition Facts : Calories 629.3, Fat 31.1, SaturatedFat 19.5, Cholesterol 92.4, Sodium 221.1, Carbohydrate 89.1, Fiber 2.9, Sugar 81.5, Protein 4.1
FRESH CHERRIES JUBILEE SAUCE
Simple yet classic, a wonderful sauce over ice cream, angel food cake, etc. If you wish, you may ignite the brandy over the sauce for a treat they'll remember!
Provided by winkki
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine sugar and cornstarch in med saucepan.
- Add water and orange juice; blend well.
- Cook and stir until smooth and thickened.
- Add cherries and orange peel; bring to boil and simmer 10 minute.
- Gently heat brandy in separate pan, pour over sauce and ignite, if desired.
- Serve over ice cream.
Nutrition Facts : Calories 90, Fat 0.1, Sodium 0.3, Carbohydrate 22.9, Fiber 1.2, Sugar 20.1, Protein 0.6
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Total Time 15 mins
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Calories 59 per serving
- In a medium saucepan (off the heat), add water (use 1/3 cup for fresh cherries and 1/4 cup water for frozen cherries). Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.
- Add cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes for fresh cherries and 12-15 minutes for frozen). The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
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Total Time 26 mins
- To help keep the ice cream from melting too quickly: scoop ice cream into 4 decorative dishes and keep in the freezer in advance.
- Wash and pit the cherries. If you don't have a pitter, you can improvise. Place the cherry, stem side down on top of an empty glass soda bottle. Use a chopstick to force the pit through into the bottle.
- Place the cherries and sugar in a large skillet. Peel 2 large strips of zest from the lemon, add to the skillet, and then squeeze the lemon into the the skillet.
- Cover the skillet and cook over medium heat for 5 minutes until the sugar dissolves. Remove the cover and raise the heat and cook for another five minutes to release the juices from the cherries.
CHERRIES JUBILEE RECIPE - RECIPE GIRL
From recipegirl.com
Cuisine American
Category Dessert
Servings 6
Calories 488 per serving
- Place a sieve or strainer over a bowl. Add the thawed cherries and let drain. Pour the drained juices into a heavy medium skillet (set the cherries aside). Mix 2 cups of the cherry juice, dried cherries and sugar into the same skillet. Scrape in the seeds from the vanilla bean; the add the bean. Boil the sauce until it is reduced to 1 1/2 cups, stirring occasionally, about 12 minutes.
- Mix the arrowroot with the remaining 1 tablespoon of cherry juice in a small bowl. Whisk into the sauce. Boil until thickened, about 1 minute. Discard the vanilla bean. Stir in the drained cherries and orange peel.
- When ready to serve, heat the kirsch in a skillet over low heat (don't use a nonstick skillet). Remove from heat. Very carefully ignite the kirsch with match. Carefully pour the flaming kirsch into the sauce. Scoop ice cream into bowls. Spoon the sauce over the ice cream and serve.
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5/5 (3)
Total Time 4 hrs 45 mins
Servings 10
- Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern. Place ham in an aluminum foil-lined roasting pan; add broth to pan.
- Stir together preserves and next 5 ingredients in a saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer, stirring constantly, 5 minutes or until mixture is slightly reduced. Cover and chill half of cherry mixture until ready to serve. Brush ham with half of cherry mixture.
- Bake ham at 275° on lower oven rack 4 hours to 4 hours and 30 minutes or until a meat thermometer inserted into thickest portion registers 148°, basting with remaining cherry mixture every 30 minutes. Let ham stand 15 minutes before slicing.
- If desired, reheat reserved chilled cherry mixture. Serve ham with reserved cherry mixture and mustard. Garnish, if desired.
CHERRIES JUBILEE SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 3
Total Time 18 mins
- Whisk together sugar and cornstarch in a medium skillet; whisk in orange juice. Cook over medium heat, whisking constantly, 2 minutes or until thickened. Stir in cherries, and, if desired, orange zest. Bring to a boil over medium heat; reduce heat, and simmer, stirring often, 5 minutes. Remove from heat.
- Stir in brandy, and return to heat. Cook, stirring constantly, 30 seconds. Cool slightly. Garnish, if desired.
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