CHERRIES JUBILEE
This is an old school classic, making use of the woefully underutilized art of flambe. Flambeing caramelizes sugars and deepens flavors; with ripe summer cherries, that's really all you need.
Provided by Food Network Kitchen
Categories dessert
Time 26m
Yield 4 servings
Number Of Ingredients 5
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
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, melt butter over medium heat. Add sugar and cherries; stir to combine. Cook until cherries are tender and sugar dissolves, about 5 minutes.
- Remove skillet from heat. Add kirsch, and carefully ignite. Cook until flame is extinguished. Serve warm over vanilla 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.
CLASSIC CHERRIES JUBILEE
This is a great, refreshing dessert, especially after a hearty meal. This does have to be prepared immediately before serving, but does not take a lot of time. Your guests will enjoy the blue flames when the brandy is ignited!
Provided by Wilemon
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 48.3 g, Cholesterol 29 mg, Fat 8 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 4.6 g, Sodium 53.5 mg, Sugar 42.3 g
FLAMING BABA AU RHUM
While you can flambé pretty much any confection that's soaked in a high-proof spirit, a baba au rhum is one of the booziest options. It's based on an airy but rich yeast dough, which can absorb more liquor than your average cake without falling apart. And, unlike crepes, it's easy to serve to a crowd. This is an afternoon project with delicious, sophisticated results.
Provided by Melissa Clark
Categories project, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Pour 1/2 cup warm water into the bowl of an electric mixer. Stir in sugar and sprinkle in yeast. Let stand until foamy, 5 to 10 minutes.
- With mixer on low, beat in eggs, one at a time. Beat in flour and salt. Add butter, a few cubes at a time, and beat until batter is smooth, about 2 minutes. Scrape down sides of bowl and cover loosely with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
- Grease a 10- or 12-cup bundt pan with softened butter. Spoon half the batter into bottom of pan. Sprinkle chocolate over top of batter, making sure the chocolate doesn't touch the sides of the pan. Spoon remaining batter over chocolate. Cover with plastic wrap and let rise until doubled, about 1 hour.
- Heat oven to 375 degrees. Remove plastic wrap and transfer pan to oven. Bake until deep golden and firm to the touch, 30 to 40 minutes. Let baba cool in the pan, set on a wire rack, for 10 minutes. Turn out onto rack while it is still warm and let cool completely.
- In a medium saucepan, combine brown sugar, 1 1/2 cups water, ginger, orange peel, cloves and cinnamon. Bring to a boil over medium heat; reduce heat to medium-low and simmer 5 minutes. Remove from heat and let cool completely. Strain into a bowl; discard solids. Stir 1/2 cup rum into liquid.
- Place wire rack with cake over a rimmed baking sheet. Pour rum syrup slowly over surface of cake, allowing excess to drip into baking sheet below. Pour extra syrup from pan into a bowl and then pour it back on top of cake. Repeat several times until most of the syrup has soaked into the cake. (Reserve extra syrup for serving; you should have a least 1/3 cup left over.
- In the bowl of an electric mixer, whip heavy cream to soft peaks. Beat in crème fraîche. Beat in confectioner's sugar, to taste, and vanilla.
- Place cake on large platter. Place remaining 1/4 cup rum in a small skillet over high heat. Tilt skillet slightly so that rum catches fire. (If you don't have a gas range, use a long-handled match or lighter to set rum on fire.) Pour flaming rum over cake and let it burn off. Spoon whipped cream into the hollow center of the cake, then slice; or slice and then dollop with whipped cream. Serve cake with reserved rum syrup.
Nutrition Facts : @context http, Calories 530, UnsaturatedFat 10 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 205 milligrams, Sugar 23 grams, TransFat 1 gram
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- Wash and pit the cherries (leave whole.) Place the cherries in a flameproof skillet large enough to fit the fruits in a single layer. Add the sugar and lemon juice and stir to combine. Cover the pan and heat on medium-low until the sugar dissolves, about 5 minutes.
- Uncover the pan and increase the heat to medium-high. Cook until the cherries are juicy and syrupy, about 5 minutes.
- Slide the pan off the heat and add the Kirsch. Ignite the alcohol with a utility lighter or long fireplace match. Quickly move the skillet back onto the burner and gently shake and swirl until the flames subside, about 30-45 seconds.
- Remove from the heat and serve immediately spooned over vanilla ice cream. Store any leftovers in a jar in the refrigerator.
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