Cherries Jubilee

  

Cherries Jubilee Flambe 

Cherries Jubilee, a sauce made from sugared, butter-sauteed cherries flambéed with either kirsch or brandy, then poured over ice cream, was named in honor of Queen Victoria’s Diamond Jubilee in 1897.    

(Johnny Miller / The New York Times)

Cherries Jubilee

Although this classic recipe was named in honor of Queen Victoria’s Diamond Jubilee in 1897, the method of sauteing cherries with butter, sugar and a splash of Cognac or kirsch probably predates those festivities. Flambéing the mixture helps cook off some of the alcohol and singes the cherries, adding a gentle caramelized note. But you can skip that step and just add an extra 2 minutes to the simmering in Step 5 after adding the Cognac. Serve this warm over ice cream, pound cake or both.

Makes   2 to 4 servings

Ingredients:

1 small orange

4 cardamom pods

2 tablespoons unsalted butter

1 to 2 tablespoons granulated sugar, to taste

8 ounces fresh sweet cherries, pitted (about 1¾ cups)2 tablespoons Cognac or brandy

Salt

Ice cream or pound cake, for serving

The Cognac or brandy in Cherries Jubilee is set on fire to cook off some of the alcohol and singe the cherries for a gentle caramelized note.

Directions:
Finely grate about ¼ teaspoon zest from the orange, then halve the fruit and squeeze out 2 tablespoons juice. Place the cardamom pods on a cutting board and use the side of a chef’s knife to lightly press on them, bruising them.

In a medium skillet over medium heat, combine butter, sugar, cardamom seeds and pods, and orange juice. Gently stir the mixture until the sugar dissolves, 2 to 3 minutes.

Add the cherries and orange zest to the saucepan. Cook cherries until they become tender and release their juices, 2 to 5 minutes. Turn off the heat and leave the pan on the stove.

Pour Cognac or brandy into a big metal ladle capable of holding 2 tablespoons of liquid, or a small saucepan. With a stick lighter or long match, carefully warm the brandy by gliding the flame directly over the liquid (stand back as you do this). When the brandy is warm enough, it will ignite with blue flames. Immediately pour the flaming brandy over the cherries and allow flames to burn off, about 30 seconds to 1 minute.

After the flames have died, turn the burner to medium heat and reduce the sauce until it begins to thicken, 1 to 2 minutes. Add a tiny pinch of salt to taste and spoon warm cherries over ice cream or cake.

Pickled Sweet Cherries

Pickled Sweet Cherries

This is a shared recipe from the Penzy Spice recipe site on the internet.  I thought it sounded interesting and will try this  when I am able to find the cherries.  Yield: 5 Pints

Ingredients:

2 cups water
2 1/2 cups white vinegar
2 cups sugar
5 bay leaves
7-8 peppercorns per jar
3 pounds cherries, washed and stems trimmed

Instructions:

Combine the water, vinegar and sugar in a saucepan and bring to a gentle boil.

Place bay leaves and peppercorns into your jars. Pack the cherries in jars as tightly as you can manage, but without squashing them.

Pour brine over the cherries, leaving 1/2 inch of headspace. Instead of using a chopstick to remove any air bubbles, gently tap the jars on a towel-lined countertop so that the bubbles rise to the surface.

Wipe rims, apply lids and process in a boiling water canner for 10 minutes.

When jars are cool, check seals. Eat cherries with cheese and feel joyful.