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Cherries Jubilee
Makes 8 Servings
*2 tbls. butter
*4 tbls. brown sugar
*2 lb. bag frozen black pitted cherries
*Zest of two oranges (grate the fine orange skin from the outside of the orange)
*Juice of two oranges
*Dash of ground cinnamon
*1/2 cup brandy or Cognac
*Vanilla ice cream
*8 cookies or cinnamon sticks, for garnish
1Heat a large nonstick pan or dutch oven over medium high heat. Add the butter and brown sugar and heat together. Add the cherries, orange zest, orange juice and cinnamon. Bring to a boil.
2Add the brandy - it will probably set on fire - and cook briefly to allow the sauce to thicken and the alcohol to evaporate.
3Serve warm cherry sauce over vanilla ice cream in a large stemmed wine glass. Garnish with cookie or cinnamon stick.
Recipe courtesy of Chef Judy Doherty,