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CHERRIES JUBILEE


By Sweet Kat's Kitchen (Visit website)




Cherries Jubilee was a popular dish in American restaurants from the 1930's through the 1960's and became a stylish dessert for dinner parties, too. Its dramatic presentation and winning flavor are evidence of this dessert's timeless appeal. It is wonderful served over pound cake or vanilla ice cream. Whenever I went to a restaurant, I was totally amazed when they ignited the cherries. So, if you want to dress up a pound cake, Cherries Jubilee is for you.

1/2 c. granulated sugar
2 T. cornstarch
1/4 c. water
1/4 c. orange juice
1 lb. Bing or other dark, sweet cherries, rinsed and pitted
1/2 tsp. grated orange peel
1/4 tsp. cherry extract
1/4 c. brandy
Pound cake or vanilla ice cream

Whisk sugar and cornstarch together in a pot. Add water and orange juice and let boil over medium heat, stirring until thick. Add cherries and peel and bring back to a boil. Lower heat and simmer 10 minutes. Remove pot from heat and stir in cherry extract. Add the brandy and very carefully light with a long match or lighter. Shake pan until flame has extinguished. Spoon the cherry mixture over pound cake or ice cream.

Note: You may also use frozen pitted cherries



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