Cherries Jubilee

cherries-jubilee
Photo by Joseph De Leo
Cherries Jubilee 4.1 22 5 1
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 339 calories
    • Fat 16 g
    • Sat Fat 10 g
    • Cholesterol 52 mg
    • Sodium 114 mg
    • Protein 3.5 g
    • Carbohydrate 45 g
    • Sugar 40 g
    • Fiber 3 g
    • Iron 0 mg
    • Calcium 101 mg

Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the cherries, sugar, salt, and 1 to 3 tablespoons water (depending on how juicy the cherries are). Cook, stirring occasionally, until the cherries are tender and the liquid is slightly thickened, 4 to 5 minutes.Add the Kirsch and cook, stirring occasionally, until the liquid is slightly thickened and the alcohol is cooked off, 3 to 5 minutes. Stir in the lemon juice. Remove the skillet from the heat and swirl in the remaining tablespoon of butter. Serve warm over the ice cream.

Ingredients

  1. Check 3 tablespoons unsalted butter
  2. Check 1 pound sweet cherries, pitted
  3. Check 1/4 cup sugar
  4. Check pinch fine sea salt
  5. Check 1/4 cup Kirsch or brandy
  6. Check 1 tablespoon fresh lemon juice
  7. Check 1 pint vanilla ice cream

Directions

  1. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the cherries, sugar, salt, and 1 to 3 tablespoons water (depending on how juicy the cherries are). Cook, stirring occasionally, until the cherries are tender and the liquid is slightly thickened, 4 to 5 minutes.
  2. Add the Kirsch and cook, stirring occasionally, until the liquid is slightly thickened and the alcohol is cooked off, 3 to 5 minutes. Stir in the lemon juice. Remove the skillet from the heat and swirl in the remaining tablespoon of butter. Serve warm over the ice cream.

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