How could you not be tempted to eat a dessert named Cherries Jubilee? Aptly named, this is a taste jubilee for your palate. Plump, juicy Bing cherries cooked in a touch of butter, brown sugar and lemon juice, finished off with a splash of smooth Brandy. The sauce around the cherries reduces down nicely into a thick, sweet syrup that tastes mighty good with a scoop of creamy vanilla ice cream.
Halved, pitted cherries ready to be cooked with butter, brown sugar, and lemon juice
Cherries cooking in the reduced sauce, with a splash of brandy added
(To view the recipe, click on the blue title of the blog post above*)
Cherries Jubilee
Ingredients:
- 2 cups of Bing cherries, halved and pitted
- 2 Tablespoons unsalted butter
- ¼ cup dark brown sugar
- Pinch of salt
- 2 Tablespoons of water
- Juice of ½ lemon
- 2 Tablespoons Brandy
- Vanilla ice cream, for serving
Directions:
- Place the cherries, butter, sugar, salt, water and lemon juice in a large sauté pan. Over medium heat, cook the cherries, stirring occasionally, for 5-7 minutes or until the juices become thick. Add the brandy to the pan, and cook for an additional 5 minutes, or until the sauce is reduced by half.
- Serve the cherries with their juices, along with a scoop of vanilla ice cream.
Tagged: Bing cherries, brandy, Cherries, dessert, French, vanilla ice cream
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