cooking class    with Chef Jamie Gwen
Cherries Jubilee
Recipe Courtesy of Jamie Gwen, 2007
 
Yield: 4 Servings

Ingredients:
1/2 cup granulated sugar
2 tablespoons grated orange zest
1 tablespoon arrowroot
1/3 cup Kirsch or Cognac
1 pint vanilla ice cream
Chocolate shavings, for garnish
16 ounces canned, pitted sour cherries, with their juice
 
Directions:
  1. Drain the cherries, reserving the juice.  Measure the juice and add enough water to measure 1 1/2 cups of liquid. 
  2. Pour the liquid into a small saucepan and add the sugar and orange zest.  Bring the mixture to a simmer, over low heat and simmer, uncovered, for 10 minutes.
  3. Place the arrowroot in a small mixing bowl.  Remove 2 tablespoons of the cherry liquid from the pot and add it to the arrowroot.  Stir to dissolve. 
  4. Gradually stir the arrowroot mixture into the liquid in the pan.  Simmer, stirring constantly, until thick, about 10 minutes.  Add the cherries.
  5. In a small saucepan, warm the Kirsch or Cognac over medium heat, about 1 minute.  Meanwhile scoop the ice cream into 4 dessert bowls. 
  6. At the table, pour the warm liqueur into the cherry sauce and ignite, using a long match or automatic flame.  Gently stir the mixture until the flame dies down. 
  7. Carefully pour the flaming sauce over the ice cream at once and garnish with the chocolate curls.
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More recipes from Jamie Gwen
» Maple Roasted Pears
» Fig and Apple Crisp
» Video: Chef Jamie's Pasta Puttanesca
» See all of Jamie Gwen's recipes

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