Cherries Jubilee Crisp Recipes

Steps:

• Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead).
• Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.
• To flambe the rum: If cooking over a gas flame, pull the pan off the heat and add the rum. Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.
• If cooking over an electric stove, put the rum in a small saucepan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs. Pour the lit rum over the cherries, and swirl the pan lightly until the flames subside, about 30 seconds.
• Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately.

Steps:

• Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
• Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

Steps:

• In a large skillet, melt butter over medium heat. Add sugar and cherries; stir to combine. Cook until cherries are tender and sugar dissolves, about 5 minutes.
• Remove skillet from heat. Add kirsch, and carefully ignite. Cook until flame is extinguished. Serve warm over vanilla ice cream.

Steps:

• Toss 1 pound pitted cherries, 1/2 cup sugar, 2 strips lemon zest and the juice of 1/2 lemon in a skillet. Cover and cook until the sugar dissolves, 4 minutes; uncover and cook until juicy, 2 more minutes. Carefully add 1/3 cup rum; ignite and let it burn until the flame dies out. Spoon over ice cream.

Steps:

• Put the cherries, sugar and lemon zest and juice in a large skillet and stir to combine. Cover and cook over medium heat until the sugar dissolves, about 4 minutes. Uncover and cook until the cherries get juicy, about 5 minutes more.
• Mix together the rum and kirschwasser in a measuring cup, then add to the cherries. Ignite the alcohol with a long match and swirl the pan slightly until the flames subside, about 30 seconds. Serve the warm cherries and their juices over ice cream.

Steps:

• FILLING: Combine cherries, liqueur and cornstarch in medium saucepan, mix until dissolved.
• Cook and stir over medium heat until mixture has thickened, about 3 minutes.
• Remove from heat and cool for 10 minutes.
• TOPPING: Combine flour, sugar, rolled oats and nutmeg in a small bowl.
• Add butter and mix with fingers or fork until crumbly.
• Place filling in a 3-4 cup shallow baking dish (or individual baking dishes).
• Sprinkle topping over fruit.
• Bake until topping is golden, about 20 minutes.
• Serve warm or at room temperature with whipped cream.
• Sprinkle with nutmeg.

Steps:

• Pit cherries over a bowl. In a saute pan dissolve sugar in 1 cup water, add lemon zest and bring to a boil. Mix arrowroot with a little cold water to make a paste. Whisk arrowroot paste into boiling syrup and cook, stirring, until thickened. Add cherries and poach over low heat for 5 to 7 minutes until tender. Heat Kirsch in a separate saucepan. Pour over cherries and CAREFULLY ignite with a long match. Shake pan until flames die down. Scoop ice cream into 4 glass bowls. Spoon cherries and syrup over and serve immediately.;

Steps:

• In a small dish, combine a little cherry juice with sugar and cornstarch. In a skillet, heat juice from cherries over moderate heat. Add cornstarch mixture. When juice thickens, add cherries to warm through. Pour in warmed liqueur, then flame the pan to burn off alcohol. Remove cherries from heat. Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries down over ice cream.

Steps:

• In a mixing glass, combine the cherry liqueur, vodka, and grenadine. Stir to combine.
• Fill 2 rocks glasses with ice. Place 5 tipsy cherries in each glass. Divide the cocktail between the glasses. Top each glass with 1 ounce half-and-half.
• Enjoy!

Steps:

• Bring pie filling, cherries and concentrate to simmer in a 12-inch skillet. Add 1/2 cup of the brandy; simmer to blend and concentrate flavors, 3 to 5 minutes. Remove from heat.
• Stir in almond extract; pour in remaining brandy. Carefully ignite to burn off alcohol.
• In each of eight bowls, put 1/2 cup scoop of ice cream; spoon sauce over ice cream. Serve.

Steps:

• Pour juice from cherries into a saucepan with the currant jelly, cornstarch and orange rind. Cook over low heat until the jelly melts.
• Stir in the cherries. Cover and simmer 10 minutes.
• At the table, pour the warm brandy over the cherries in the serving pan and flame.
• Spoon into meringue shells or over ice milk while cherries are still flaming.

Steps:

• For crepes, blend all ingredients until smooth.
• Refrigerate at least 2 hours or overnight.
• Heat a 7 or 8" skillet.
• Brush with butter.
• Pour a scan 1/4 cup batter into the pan.
• Tilt pan to coat evenly.
• Cook over medium heat until golden.
• Turn crepe and cook the other side.
• Turn crepe out on plate, keep warm.
• Repeat.
• For filling, beat cream cheese, 1 tablespoon brandy and powdered sugar until soft and creamy.
• Spread 1 tablespoon of this mixture on each crepe.
• Roll up crepes or fold into quarters.
• For sauce, drain cherries, reserving the syrup.
• Combine syrup, nutmeg and cornstarch.
• Heat to boiling, stirring constantly, until mixture is clear and thickened.
• Remove from heat, stir in lemon juice and cherries.
• Heat 1/4 cup brandy in small saucepan.
• Ignite and pour over cherry mixture.
• Spoon cherries and sauce over crepes.

Steps:

• Mix in food processor, graham crackers and sugar.
• Add melted margarine, process, and press into bottom of 13 x 9 pan.
• In a mixing bowl, cream together the cream cheese and powdered sugar until smooth.
• Add Cool Whip and blend.
• Spread over prepared crust.
• Top with cherry pie filling or filling of choice.
• Cover and chill in refrigerator for at least 6 hours.

Steps:

• Combine sugar and cornstarch in med saucepan.
• Add water and orange juice; blend well.
• Cook and stir until smooth and thickened.
• Add cherries and orange peel; bring to boil and simmer 10 minute.
• Gently heat brandy in separate pan, pour over sauce and ignite, if desired.
• Serve over ice cream.

Steps:

• In a saucepan, stir together the cherry pie filling and brown sugar. Bring to a boil over medium heat, stirring frequently. When it begins to boil, pour the brandy over the top and do not mix. Carefully touch a lit match to the side of the pan to light a flame. Allow the flame to burn out, then mix the brandy into the cherries. Serve hot over scoops of vanilla ice cream.