Thursday, June 2, 2011

"Cherries Jubilee" 6x6"

"Cherries Jubliee" 6x6" oil on canvas panel

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Bing! Cherries are back in season! Every time I see or taste a cherry, I am reminded of glorious "Flaming Cherries Jubilee." Served to your table set aflame like Baked Alaska, this was a dessert my high school boyfriend and I used to delight in at Cyrano's restaurant in St. Louis (I grew up there) at the end of a date. "Those were the days my friends...we thought they'd never end." 

More delicious summer fruit, these brilliant cherries are having their own little jubilee of a celebration. Running to meet up with each other like long lost friends, caught in a group hug at their seasonal reunion. It's so good to see these crimson peeps back in the local hood. 

Here's a recipe I found but have not yet tried. I don't remember there being coconut in the desert but sure sounds good. Enjoy!

1 qt. vanilla ice cream
1 lb. can dark sweet cherries
1 tbsp. sugar
1 c. liquid (fruit syrup plus red wine or water)
Coconut (opt.)
1 tbsp. cornstarch
2 tbsp. currant jelly
1/3 c. brandy

Cut or scoop ice cream into 8 equal portions. Roll in coconut. Place on a serving plate and return to freezer. Drain cherries but reserve syrup. Combine cornstarch, sugar and jelly in saucepan; add liquid. Cook and stir until thickened and clear. Add cherries and heat. Pour this cherry sauce into a metal serving bowl or chafing dish. In small saucepan, warm brandy slightly; ignite with match and pour flaming brandy over the hot sauce and stir gently. Serve sauce over ice cream. Yield: 8 servings.
The sauce may be made early and then reheated in the microwave. The flaming and serving must be done at the table, of course, with the lights dimmed!

Thank you for viewing my painting.
- nancy


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