Cherries are soaked in rum, simmered in
currant jelly with orange zest, flambeed with brandy and then
served over frozen scoops of vanilla ice cream.
Cherries Jubilee
- Vanilla ice cream
- 1/4 cup rum
- 2 cups pitted dark sweet cherries*
- 3/4 cup currant jelly
- 1 teaspoon grated orange peel
- 1/4 cup brandy
- Scoop ice cream into serving-size portions
onto cookie sheet; freeze.
- Pour rum over cherries. Refrigerate 4
hours.
- Just before serving, heat jelly in chaffing
dish or 1 1/2-quart saucepan over low heat until melted. Stir
in cherry mixture and orange peel. Heat to simmering, stirring
constantly.
- Heat brandy in small, long-handled pan
or metal ladle just until warm. Ignite and pour flaming over
cherries. Serve hot over ice cream in dessert dishes.
Make 8 to 10 servings.
* 1 (16-ounce) can pitted dark sweet cherries,
drained and 1/4 cup syrup reserved, can be substituted for the
2 cups cherries. Mix reserved cherry syrup and the rum; pour
over cherries.
