Quick Flaming Cherries Jubilee Recipes

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.

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.

Steps:

• 1. Drain cherries reserving syrup
• 2. Add cold water to syrup to make one cup
• 3. In a saucepan blend sugar and cornstarch; gradually add syrup water mixture, mixing well.
• 4. Cook and stir over medium heat till mixture is thickened and bubbly.
• 5. Remove from Heat; stir in cherries.
• 6. Turn mixture into a blazer pan of a chafing dish.
• 7. Set pan over hot water (Bain-Marie).
• 8. Heat brandy in a small saucepan. (if desired pour heated brandy into a large ladle) Ignite and pour over the cherry mixture.
• 9. Stir to blend brandy into the sauce.
• 10. Serve immediately over vanilla ice cream.
• 11. Serves 6-8
• 12. Note Indoors or outdoors: create showmanship and style by flaming classic Cherries Jubilee. The luscious dark sweet cherries, couched in a brandy- flavoured sauce, are ladled over mounds of vanilla ice cream.

Steps:

• 1. Heat oven to 350. Grease and flour two round cake pans. In a large bowl, combine all cake ingredients at low speed until moistened. Beat two minutes at highest speed. Pour evenly into pre-pared cake pans.
• 2. Bake for 25-30 minutes until a toothpick test comes out clean. Cool in pans on a rack 15 minutes. Then remove.Put each cake on a serving plate, and cut into wedges. Place a wedge on a small cake plate, for each person.
• 3. Just before serving, heat fruit sauce in a large skillet, until mixture just comes to a boil. Pour rum over hot fruit sauce. DO NOT STIR ! Ignite and ladle over cake wedges at the table.. Magnificent Presentation!!! Enjoy the compliments! ..Nancy 12/13/11