2 cans (14.5 oz. to 16 oz. cans) dark pitted cherries, with juice* (see note below)
1/2 cup granulated sugar
3 tbsp. unsalted butter, at room temperature
1/2 cup cherry brandy or Kirsch* (see note below)
1 pint vanilla ice cream
You will need 4 individual dessert cups or bowls to serve the cherries jubilee in.
In a long handled saute pan over medium heat, combine the cherries and juice with the sugar. Cook, stirring occasionally, until the sugar is dissolved and the liquid is reduced by half, 3 to 5 minutes. Add the butter and stir until melted and completely incorporated. Remove the pan from the heat, add the brandy and return the pan to medium heat. Bring the mixture to a boil. (Don't forget to dim the lights when you add the brandy!) The brandy may ignite but will eventually burn off.
Divide the ice cream among 4 bowls and top with the cherry mixture. Serve immediately.
Cognac or regular brandy may be substituted for the cherry brandy (also called Kirsch) in this recipe.
Fresh dark cherries may be used instead of canned cherries. Make sure to remove the stems and pit the cherries before preparing the dish.
Makes 4 servings.
Date: April 4, 2002