A dessert dish as much fun to watch being made as it is to enjoy eating. Jubilee is often made at tableside in fine restaurants because there is an art to the chef cooking the mixture.
INGREDIENTS
1-bag pitted cherries
1 cup brandy
1-cup white sugar
juice of 1-lemon
juice of 1/2-orange
1-stick butter
1 tablespoon pure vanilla extract
1/2 gallon of Vanilla Icecream
32 oz container Fudge Topping (optional)
PREPARE (may be made table-side for viewing pleasure)
-
In low heat pan
add butter, melt but DO NOT BROWN IT
add raw sugar
melt sugar into butter but – DO NOT CARMELIZE -
Turn heat to medium
add lemon and orange juice
bring sauce to a very low boil
add cherries -
Turn heat to high
stir contantly
bring to boil
add brandy and light to flambe -
When flambe fire goes out turn to keep warm temp
ADD TO BOWLS
- Place one to two scoops of hard vanilla ice cream in each bowl
- Equally spoon cherries over ice cream in each bowl ice cream
- Equally pour jubilee juice of top of ice cream in each bowl
option :: Pour warmed fudge topping over ice cream in each bowl
Place a sprig of mint at top of ice cream or next to cherry in each bowl
