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Deborah

Deborah Dana
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Recipe of Jubilee Cherries
Deborah Dana
Deborah

Deborah Dana
Recipe of Jubilee Cherries
Deborah Dana
Deborah

Deborah Dana
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Recipe of Jubilee Cherries
Recipe

Jubilee Cherries

45 min
Easy
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 servings
  • 1 boat of vanilla ice cream
  • 3 cans of cherries in syrup
  • leaves of mint cool to decorate
  • 4 spoonfuls of blackcurrant jam
  • 6 spoonfuls of 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
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    60.4
    kcal
    3.0%
    Carbohydrates
    6.9
    g
    2.3%
    Proteins
    0.0
    g
    0.1%
    Lipids
    0.0
    g
    0.0%
    Fiber
    0.1
    g
    0.2%
    Sugar
    4.9
    g
    5.4%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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