Cherries Jubilee
Yield
8 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
cornstarch
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | pound |
Bing cherries
black, pitted |
* |
| ⅓ | cup |
cognac
|
*
|
| 2 | each |
orange zest
strips |
*
|
| 1 | strip |
lemon zest
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
cornstarch
|
|
| 15 | ml |
sugar
|
|
| 453.6 | g |
Bing cherries
black, pitted |
* |
| 79 | ml |
cognac
|
*
|
| 2 | each |
orange zest
strips |
*
|
| 1 | strip |
lemon zest
|
*
|
Directions
Add cornstarch, sugar and 1 cup syrup from cherries.
Drop in orange and lemon peel.
Cook, stirring constantly over med heat until thick.
Let boil 3 min.
Discard peels and add cherries. Transfer to chafing dish and add cognac.
Blaze with a match. Ladle flaming over vanilla ice cream.
