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  • Cherries Jubilee for Adults

    1 vote
    Cherries Jubilee for Adults
    Prep time:
    Cook time:
    Servings: 4 - 1/4 cup
    by Barbara Ferrell
    15 recipes
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    I made this about 4 decades ago and have never found a comparable one since. I thought I got it from "Joy of Cooking," but it isn't in the edition I now have. I've recreated it. I have a Lapin Cherry tree and had to find something to do with the 8 1/2 gallon crop this year. As I said I have Lapin Cherries, however, Bings are the ones to use for this recipe to get the fullest flavor of this exquisite recipe. It is a matter of taste, however, so if you want to use tart cherries with this recipe it is still better than other more simple recipes.

    Ingredients

    • One 16 oz can Bing Cherries
    • 1 Lemon zested with juice
    • 2 Tablespoons Corn Starch
    • ½ Cup Port Wine
    • ¼ Cup Toasted Almond Slivers
    • ½ Cup Brandy
    • Vanilla Ice Cream

    Directions

    1. Combine Corn Starch with Port Wine until liquid in small bowl. Set aside.
    2. Combine Bing Cherries including cherry juice with Lemon juice and zest in sauce pan. Bring to boil.
    3. Slowly add Port Wine with Corn Starch mixture until Bing Cherry mixture is translucent and thick by returning to a boil. (Boiling mixture is key to getting corn starch to work properly.)
    4. Sprinkle on Toasted Almond Slivers.
    5. Pour Brandy into mixture and set aflame. (Be sure to measure Brandy. Don’t make mistake like I did of just pouring Brandy into mixture. It may bring flames too high and too long. Can be a little frightening.)
    6. Spoon over good Vanilla Ice Cream while flaming. (It’s a nice effect, so obviously for special company.)

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