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Classic cherries jubilee, simmered with
orange zest and flambeed with brandy or cognac, is served over
pound cake or ice cream...or both.
Cherries Jubilee
- 2 (16-ounce) cans dark sweet cherries
1/4 cup granulated sugar
2 teaspoons cornstarch
1 tablespoon grated orange peel
1/2 cup brandy or cognac, optional
1 pound cake, cut into 16 slices, or 1 quart vanilla ice
cream
- Drain cherries; reserve syrup.
- Combine cherry syrup with sugar and cornstarch
in a chafing dish or electric skillet. Cook, stirring constantly,
over medium heat about 5 minutes, or until smooth and clear.
Add cherries and orange peel; heat thoroughly.
- Gently heat brandy or cognac in a small
saucepan; pour over heated cherries. Flame, if desired. Stir
gently and ladle over pound cake or ice cream.
Makes 8 servings.
Recipe and photograph are provided courtesy
of the Cherry Marketing Institute.
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