“My Sweet Valentine Cherries Jubilee”
Treat your sweetie to this classic lover’s dessert. “Prepare it tableside and show your stuff!”
Presented by Chef Mark Shoopman of Lutheran Hillside Village.
1/2 cup Brown sugar
2 tablespoons Un-salted butter
1 tablespoons Spiced Rum
1 pound Fresh sweet cherries, stems removed and pitted, (or use frozen pitted or canned cherries)
1/8 cup Orange juice
1/8 cup Cherry juice
1/2 teaspoon Finely grated orange zest
4 cups Vanilla Bean ice cream
In a skillet, melt the butter over medium heat. Add the sugar and stir until dissolved. Add the cherry juice and orange juice and reduce slightly. Add the cherries and cook stirring occasionally until the juices are released and thicken, about 8-10 minutes. Gently stir in the orange zest.
While the cherries are cooking, spoon the ice cream into your choice of serving vessel. Remember to be creative and use some decorations such as sauces to paint a heart on the plate or small edible flowers etc… Use your romantic imagination! Remove the cherries from the heat, pour in the rum, and ignite with a long lighter. You want to ignite the fumes and not the liquid. Let the rum cook until the flame has extinguished itself. Spoon the warm cherries over the ice cream and serve immediately.
Please be careful when flambéing paying attention to anything flammable above and around where you ignite the cherries. When the initial large flame has died down, a small blue flame will continue to burn for several seconds. Shake or stir the cherries gently to expose more alcohol to the flame, being careful that they do not burn. The goal is to have the small, blue flame burn for as long as possible, thereby reducing the raw alcohol flavor, caramelizing the sugars, and entertaining your guests!
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