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|Classic Cherries Jubilee|
"This is a awesome, clean dessert, specifically after a hearty meal. This does should be organized straight away earlier than serving, but does now not take lots of time. Your visitors will enjoy the blue flames whilst the brandy is ignited!"
- half cup white sugar
- 2 tablespoons cornstarch
- 1/four cup cold water
- 1/four cup orange juice
- 1 pound Bing or different dark, candy cherries, rinsed and pitted (or use frozen pitted cherries)
- 1/2 teaspoon finely grated orange zest
- 1/4 teaspoon cherry extract
- 1/4 cup brandy
- three cups vanilla bean ice cream
|Prep : 10M||Cook : 6M||Ready in : 30M|
- Whisk together the sugar and cornstarch in a extensive saucepan. Stir inside the water and orange juice; bring to a boil over medium-high warmth, whisking until thickened. Stir inside the cherries and orange zest, go back to a boil, then reduce heat, and simmer for 10 mins. While the cherries are cooking, spoon the ice cream into serving bowls.
- Remove the cherries from the warmth, and stir inside the cherry extract. Pour within the brandy, and ignite with an extended lighter. Gently shake the pan till the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.
- The flames may additionally get quite high whilst flambeing, so take note of anything flammable above and round in which you ignite the cherries. When the preliminary large flame has died down, a small blue flame will keep to burn for several seconds. Shake or stir the cherries gently to expose more alcohol to the flame, being cautious that they do not burn. The goal is to have the small, blue flame burn for so long as possible, thereby decreasing the raw alcohol flavor, caramelizing the sugars, and enjoyable your guests!
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