Cherries Jubilee

By davidv

Once you’ve flambéed a time or two and you’re comfortable with the technique, you’ll reach for this recipe again and again because it’s quick, easy, and delicious. Hosting guests? This is the perfect dessert to serve…your culinary skills will be the talk of the party!

Tip: If you don’t have kirsch on hand, substitute it for brandy or cognac. For a little crunch, try serving the dish with chocolate wafers or vanilla cookies.

Ingredients

• Ingredients:
• 1 (15-oz) can whole sweet cherries in light syrup, drained, juice reserved
• 1 Tbsp sugar
• 1 Tbsp cornstarch
• 1/4 cup orange juice
• 1/3 cup kirsch (or a similar liquor like brandy or cognac)
• 1/2 tsp orange zest, finely grated
• 1 pint vanilla ice cream

Details

Adapted from qvc.co

Preparation

Step 1

Directions:

Whisk the sugar and cornstarch together in a small then add 2 Tbsp of the reserved cherry juice. Set aside.

In a 10-inch skillet, combine the remaining cherry juice, orange juice, and orange zest over moderate heat. Add the cornstarch mixture. When the juice thickens, add the cherries to the skillet and warm them through, tossing gently to prevent breaking.

Pour in the liquor and flambé the mixture until the flame dissipates on its own. Then, remove the pan from the heat and set it aside. (Watch David's how-to flambé video on YouTube for more on this step.)

To serve, scoop the vanilla ice cream into four small dessert dishes and spoon the cherries on top.