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Classic Cherries Jubilee
Prep
10 mins
Cook
20 mins
Servings
6
Difficulty
Easy
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
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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