Chef Hans Cherries Jubilee Recipes

CLASSIC CHERRIES JUBILEE

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.

CLASSIC CHERRIES JUBILEE

Steps:

• Combine the cherries, sugar, and lemon juice in a large skillet over medium heat. Cook for 5-8 minutes until the sugar dissolves, and the liquid is syrupy.
• Remove the skillet from the heat and carefully pour in the kirsch or rum.
• Return the skillet to the heat and carefully ignite the alcohol with a long fireplace match or utility lighter.
• Gently swirl the cherries in the pan until the flame subsides, in about 45 seconds.
• Serve the hot cherries immediately over scoops of vanilla ice cream. Enjoy!

CHERRIES JUBILEE

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.

CHEF HANS CHERRIES JUBILEE

Steps:

• Melt butter in saute pan.
• Add cinnamon and cherries.
• Combine some cherry juice with the tsp of cornstarch.
• Add cherry brandy into saute pan.
• Squeeze orange and lemon into mixture.
• Mix in cornstarch mixture to thicken.
• Spoon over vanilla ice cream.

CHERRIES JUBILEE

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.