Flaming Cherries Jubilee Rum Cake Recipes

CHERRIES JUBILEE

Steps:

• Begin by putting the frozen cherries into a sieve suspended over a bowl. Allow the cherries to defrost fully and for the liquid to collect in the bowl (1-2 hours). There should be around 150ml of cherry juice (discard any excess cherry juice)
• Once defrosted, take 2 tbsp of the cherry juice and mix with the orange juice, sugar and cornflour until smooth
• Pour the remaining cherry juice in a shallow pan and stir in the cornflour mixture, then cook over a medium heat, stirring constantly (to avoid lumps forming) until the sauce thickens and looses its opaque appearance
• Add the defrosted cherries to the pan, turn the heat down and cook until very hot, stirring frequently
• (Optional) Add the Kirsch:If you intend to flambé the cherries, move the pan away from the heat into an open space with no flammable objects around it and use a long match to light the Kirsch (see guidance notes below). It should flame for around 30 seconds. Allow the flame to extinguish itself before stirring. If you decide not to flambé then continue to cook the sauce at a gentle boil for a further minute or two to allow the alcohol to evaporate

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

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.