Red Lion Flambe Cherries Jubilee 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 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.

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.

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.

RED LION FLAMBE CHERRIES JUBILEE

Steps:

• In a large saute pan over medium-high heat, add butter, sugar, and honey. Cook until sugar dissolves. Add cherries and its syrup, orange juice, Kirsch, Triple Sec and cinnamon.
• Bring to a simmer. Prop pan to the side to ignite evaporating liqueur, or remove pan from heat, ignite with a long kitchen match. Return to the heat and continue simmering for 4 to 5 minutes. In a small bowl, mix together the cornstarch and water. Stir slurry into mixture and continue cooking until sauce thickens to desired consistency.
• Serve warm over vanilla ice cream.

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.