Cherries Jubilee

Name: Cherries Jubilee
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 16 ounces frozen dark sweet cherries, (thawed); 2 cups + 1 tablespoon cherry juice, (divided); 1/2 cup dried tart cherries; 3 tablespoons granulated white sugar; 1 whole vanilla bean, (split lengthwise); 1 tablespoon arrowroot; 1/4 cup thin, matchstick-size strips orange peel ((cut off the white pith)); 1/3 cup kirsch (clear cherry brandy); 1 quart vanilla or cherry-vanilla swirl ice cream

A flaming good dessert!

⏱ 40 menit 🔨 Persiapan 25mnt 🔥 Masak 15mnt 📊 Sedang 🍽 6 porsi 👁 39

Bahan-bahan

6 porsi

16 ounces frozen dark sweet cherries, (thawed)
2 cups + 1 tablespoon cherry juice, (divided)
1/2 cup dried tart cherries
3 tablespoons granulated white sugar
1 whole vanilla bean, (split lengthwise)
1 tablespoon arrowroot
1/4 cup thin, matchstick-size strips orange peel ((cut off the white pith))
1/3 cup kirsch (clear cherry brandy)
1 quart vanilla or cherry-vanilla swirl ice cream

Langkah-langkah

Place a sieve or strainer over a bowl. Add the thawed cherries and let drain. Pour the drained juices into a heavy medium skillet (set the cherries aside). Mix 2 cups of the cherry juice, dried cherries and sugar into the same skillet. Scrape in the seeds from the vanilla bean; the add the bean. Boil the sauce until it is reduced to 1 1/2 cups, stirring occasionally, about 12 minutes.
Mix the arrowroot with the remaining 1 tablespoon of cherry juice in a small bowl. Whisk into the sauce. Boil until thickened, about 1 minute. Discard the vanilla bean. Stir in the drained cherries and orange peel.
When ready to serve, heat the kirsch in a skillet over low heat (don't use a nonstick skillet). Remove from heat. Very carefully ignite the kirsch with match. Carefully pour the flaming kirsch into the sauce. Scoop ice cream into bowls. Spoon the sauce over the ice cream and serve.