|"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!
FLAMING CHERRIES JUBILEE
1 qt. vanilla ice cream
1 lb. can dark sweet cherries
1 tbsp. sugar
1 c. liquid (fruit syrup plus red wine or water)
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!
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