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FRESH CHERRIES JUBILEE
Serves 4
1 pound fresh sweet ripe cherries
1 pint vanilla ice cream
3 tablespoons unsalted butter
1/3 cup sugar
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1/4 cup Kirsch or Grand Marnier (optional)
Lightly whipped cream (optional)
Fresh mint sprigs, for garnish
Reserve 4 perfect-looking cherries with their stems on.
Remove and discard the stems from all of the remaining cherries
and inspect the cherries to remove and discard any damaged or
moldy ones.
With a cherry pitter, remove the pit from each of the cherries.
Discard the pits and set the pitted cherries aside in a bowl.
Scoop the vanilla ice cream attractively into 4 serving bowls.
Put the bowls in the freezer.
In a medium saute pan, melt the butter over medium heat.
Sprinkle in the sugar and stir it until it combines with the
butter and begins to melt.
Continue cooking the syrup until it begins to take on a little
light golden color, 1 to 2 minutes more.
Add the pitted cherries to the pan along with any juices that
have collected in the bowl.
Saute the cherries, stirring frequently, just until they begin
to soften and give up some of their juices, 3 to 4 minutes.
Stir in the lemon juice and lemon zest.
Remove the bowls of ice cream from the freezer.
If you would like to flambe the Cherries Jubilee, carefully
sprinkle the Kirsch or Grand Marnier over the sauteed cherries.
Light a long wooden kitchen match or fireplace match.
Keeping the match and the saute pan safely clear of any
flammable objects, carefully hold the burning tip of the match
just above the surface of the pan's contents to ignite the
vapors.
While the blue flames are still visible in the pan, carefully
spoon or ladle the cherries and their sauce over the ice cream
in each bowl and present the bowls to guests.
As soon as the flames vanish, top each serving with a dollop of
the whipped cream, if you like, and garnish each serving with a
reserved stem-on cherry and a mint sprig.
ENJOY~!!!
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