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Chef Don's
Favorite Dessert Recipes
Cherries Jubilee
Serves 4
1 lb. Bing Cherries, pitted and halved
1/2 stick Butter
3/4 cup Granulated Sugar
1 Tbsp. Lemon Juice
1 Tbsp. Orange Juice
1/4 cup Kirschwasser
1-2 tsp. Cornstarch
Water as needed
Over medium heat melt the butter and add the sugar.
Stir until the sugar has completely dissolved. Add the cherries and the
juices and cook for 4-5 minutes. Mix the cornstarch and water together
to form a slurry. Add the slurry to the pan to thicken the sauce.
Method 1 for flaming: Add the kirsh to the pan and with a long match
light the kirsch on fire. Spoon the cherries and sauce over vanilla ice
cream and serve. Method 2 for flaming: Scoop vanilla ice cream into
bowls and spoon the cherries and sauce over the ice cream. Bring bowls
to the dining room. Split the kirsh evenly between the bowls and light
on fire with a long match and serve.
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