Cherries Jubilee For A Healthy Heart Recipes

CHERRIES JUBILEE

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.

CHERRIES JUBILEE

Steps:

• In a large saucepan, over medium heat, melt the butter. Stir in the sugar and cook for about 2 minutes, or until the sugar dissolves. Add the cherries, orange juice, and orange zest. Saute for 2 to 3 minutes. In a small cup, stir the cornstarch and water together to form a slurry. Stir the slurry into the cherry mixture and cook for 1 minute, until thickened. Remove the pan from the heat and pour the brandy over the cherries. Place the pan back on the heat and carefully shake the pan several times to ignite the pan. If the pan does not light, use a match to flame the cherries. Divide the ice cream between 6 shallow bowls. Spoon the cherry mixture over the ice cream and serve.

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.

CHERRIES JUBILEE FOR A HEALTHY HEART

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.

CHERRIES JUBILEE CRISP

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.