Cherries Jubilee
Cherries in a light syrup flamed with kirsch and spooned burning over vanilla ice cream, which is a dish and a performance at once.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- Revisions
- 1
Allergens
- Milk
- Sulphites
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Put four bowls in the freezer to chill.
Put the sugar, orange juice and pared zest into a wide frying pan over medium heat and stir until the sugar dissolves.
Add the cherries and simmer for 4-5 minutes, until they have softened and released their juice.
Lift out the strips of zest.
Mix the cornflour with the cold water and stir it into the pan.
Simmer for 1 minute, until the syrup is glossy and just thickened.
Measure the kirsch into a small jug — never pour from the bottle at a lit pan.
Take the pan off the heat, pour the kirsch over the cherries and let it warm for a few seconds.
Tilt the pan away from you and touch a flame to the edge, or return it briefly to a gas burner.
Let it burn out on its own, shaking the pan gently, which takes about 20 seconds.
Scoop the ice cream into the chilled bowls.
Spoon the hot cherries and syrup over the top and serve at once.
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