Cherries Jubilee is usually served over vanilla ice-cream.
425 g (14 oz) Canned, unsweetened, stoned (pitted) cherries
1/4 tsp Ground cinnamon
1 Tbs Castor (superfine) sugar
2 tsp Arrowroot
50 ml (2 fl oz) 1/4 cup Brandy
1/4 tsp Ground cinnamon
1 Tbs Castor (superfine) sugar
2 tsp Arrowroot
50 ml (2 fl oz) 1/4 cup Brandy
method
1. Drain the cherries and set aside, reserving about 250 ml (8 fl oz) (1 cup) of the can juice.
2. Heat the reserved can juice in a saucepan and stir in the cinnamon, sugar and arrowroot. Cook for 3 to 4 minutes, stirring constantly, or until the juice is warmed through and has thickened. Add the cherries to the mixture and simmer gently for a further 1 to 2 minutes, or until they are heated through. Remove from the pan and pour into a serving bowl.
3. Warm the brandy over very low heat until it is hot but not boiling. Pour over the cherries and ignite. Serve as soon as the flames have died away.
2. Heat the reserved can juice in a saucepan and stir in the cinnamon, sugar and arrowroot. Cook for 3 to 4 minutes, stirring constantly, or until the juice is warmed through and has thickened. Add the cherries to the mixture and simmer gently for a further 1 to 2 minutes, or until they are heated through. Remove from the pan and pour into a serving bowl.
3. Warm the brandy over very low heat until it is hot but not boiling. Pour over the cherries and ignite. Serve as soon as the flames have died away.
serving amount
serves 6
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