Friday, June 26, 2015: Cherries Jubilee by Chef Chuck Wiley


Cherries Jubilee

Yield: 2 Servings

1 Tbsp Butter, unsalted

1-1/2 Tbsp Brown sugar

1 each Orange, juice of

1/4 tsp Cinnamon

2 doz. Cherries, pitted

1-1/2 Tbsp. Kirsch

2 Tbsp. Brandy

2 scoops Vanilla ice cream

2 each Whipped cream stars

Melt the butter over medium high heat, add the brown sugar and stir. Squeeze in the orange and cinnamon cook together to form a sauce.

Add the cherries. Pour the kirsch over the cherries and sprinkle a pinch of cinnamon on them as well. Stir and reduce the mixture to a thick sauce again. Be careful not to overcook the cherries (they will get mushy), or to have the sauce come out too thin.

When the sauce is thick enough, use the brandy to flame the mixture being careful not to produce a pillar of flame.

After flaming, arrange the cherries in a circle around the ice cream. Take 2 cherries out and soak them in some kirsch. Stir and spoon the sauce onto the ice cream. Top the ice cream with the whipped cream star, and carefully place the cherry from the kirsch on top of the whipped cream.