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Deborah

Deborah Dana
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Recipe of Jubilee Cherries
Recipe

Jubilee Cherries

45 mins
Low
4
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These rich cherries with Kir liquor are delicious with the vanilla ice cream.
Learn more about Deborah Dana

Ingredients

6 portions
  • 1 boat vanilla ice cream
  • 3 cans cherries in syrup
  • leaves peppermint, cool to decorate
  • 4 tablespoons currant jam
  • 6 tablespoons Kirsch

Preparation

Pour the cherries and their syrup in a pot and put over medium heat until it boils.
Allow to boil for 10 minutes or until the syrup has been reduced to half its size. Add the currant jam, mix and boil for 3 more minutes.
Add the Kirsch and flambé the saucer. If it is your first time flambéando place the Kirsch in a tablespoon of soup and put on the fire until it is ignited, pour on the cherries.
Mix and serve with vanilla ice cream.

PRESENTATION

To serve, place 2 scoops of vanilla ice cream and 1 tablespoon of cherries and their juice on the ice cream. Decorate with flowers or with mint leaves.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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