Classic Cherries Jubilee Recipes

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:

• 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:

• 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:

• drain cherries, keep syrup.
• combine syrup sugar and cinnamin in pan.
• cook stirring until it boils.
• simmer uncovered without stirring for 2 minutes.
• strain, discard cinnamon.
• return syrup to pan.
• stir in arrowroot and water.
• cook stirring until boils and thickens slightly.
• add cherries, stir until heated through.
• heat brandy, add to sauce.
• set aflame.
• serve imediately with ice cream.

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:

• 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:

• 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:

• In a small bowl, whisk together 1/4 cup of the reserved cherry juice, the sugar, and cornstarch until the sugar and cornstarch dissolve.
• Combine the remaining cherry juice and the cornstarch mixture in a large skillet over medium heat. Cook, stirring occasionally, until thickened, about 2 minutes. Stir in the cherries and kirsch and cook until the cherries are warmed through, about 2 minutes more.
• Place 2 scoops of ice cream in each serving dish. Divide the warm cherry topping among the dishes and serve.

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.