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Classic Cherries Jubilee
Prep
10 mins
Cook
20 mins
Servings
6
Difficulty
Easy
There's something magical about bringing this elegant dessert to your table, and honestly, it's easier than you'd think. Cherries Jubilee has been a showstopper for generations, but what I love most is that you can have it ready in just 30 minutes total. Those gorgeous dark cherries aren't just delicious, they're packed with antioxidants that are wonderful for your body. The warm, caramelized sauce combined with cold vanilla ice cream creates this incredible contrast that makes everyone feel like they're at a fancy restaurant, even though you've made it right in your own kitchen. It's the perfect balance of impressive and approachable.
Ella x
Ingredients
- ½ cup white sugar½ cup white sugar
- 22 tablespoons cornstarch
- ¼ cup cold water¼ cup cold water
- ¼ cup orange juice¼ cup orange juice
- 11 pound bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
- ½ teaspoon finely grated orange zest½ teaspoon finely grated orange zest
- 33 cups vanilla bean ice cream
- ¼ teaspoon cherry extract¼ teaspoon cherry extract
- ¼ cup brandy¼ cup brandy
Detail level
Instructions
- 1
Whisk sugar and cornstarch together in a wide saucepan. Stir in water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in cherries and orange zest; return to a boil, then reduce heat, and simmer for 10 minutes. While cherries are cooking, spoon ice cream into serving bowls.
- 2
Remove cherries from heat and stir in cherry extract. Pour in brandy and ignite with a long lighter. Gently shake the pan until blue flame has extinguished itself. Spoon cherries over ice cream.
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