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My favorite part of the summer… well, it’s not the heat. Definitely not the heat and humidity in Georgia. However, there are great benefits of the weather here. We have lots of sun, and lots of rain, and a plentiful supply of fresh fruits and veggies. I love that about living in the South. All of the produce that I can enjoy in the summer. Oh, and grilling. And eating ice cream outside with the kiddos. Any of those things your favorite? So today I thought I would share with you a way to combine fresh, in season fruit, yummy ice cream, and even a version of “grilling” (can I call flambe, grilling?) with my Cherries Jubilee recipe.
I’ve been buying cherries for several weeks now. They are such a decadent snack. However, I wanted to spice things up a bit and have them for dessert. While I was at Walmart, I picked up a carton of Blue Bunny Homemade Vanilla ice cream in the Frozen “Ice Cream” section of the store. I also grabbed some cherries and one orange. Then with the exception of Kirschwasser (a cherry-flavored brandy), I had everything I needed to my Cherries Jubilee.
- 3 to 3 1/2 Cups of Ripe, Sweet Cherries (pitted and washed)
- 2 Tablespoons Unsalted Butter
- 1/2 Cup Light Brown Sugar
- 1 Tbsp Cornstarch
- 1/4 Cup Orange Juice (I used the juice from one fresh orange, but you can use the concentrate)
- 1/2 teaspoon Freshly grated Orange Zest (Avoid Pith! Don’t forget to wash the orange first!)
- 1/4 Cup Water
- 1/4 Cup Kirshwasser (Cherry-flavored Brandy)
- Blue Bunny Homemade Vanilla Ice Cream
First pit your cherries. Here’s a quick tip to pit a lot of cherries quickly that I found online. Wash your cherries and remove the stems. Spread the cherries out on a clean cutting board and cover with parchment paper. Using a mallet, gently pound the cherries. You do not want to crush the cherries, but crack them open and dislodge the pit. By doing this, you can pit 4 cups of cherries in approximately 5 minutes.
Melt butter in a larger and deeper saucepan. Don’t let the temperature get too high. Keep it on a medium-low heat. Mix your cornstarch and brown sugar together. Once the butter is melted, add the cornstarch-brown sugar mixture to the butter, and stir until they are well integrated. Then add your orange juice and water. Mix with your whisk until the mixture thickens up. It won’t take long.
Turn your heat down even more, and then add your cherries and orange zest. Mix the ingredients together well. You’ll probably need a spoon now instead of your whisk. Let the cherries and zest and liquid simmer together for several minutes (7-10 minutes).
You can scoop your Blue Bunny Ice Cream into dishes prior to this point and put them back in the freezer (this will help the ice cream stay firmer before adding the Cherry mixture), or you can wait until after you flambé the mixture.
Heat your Kirschwasser in a small sauce pan, remove from the heat once it has warmed, and then light it with either a long match or grill lighter. Once it is burning, pour over the cherry mixture. The entire mixture will burn. Stir gently, and the flame will slowly cook off.
Ladle the cherries over your scoops of Blue Bunny Homemade Vanilla Ice Cream. Enjoy!
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