Cherries Jubilee recipe
information
This famous dish was created for Queen Victoria's Diamond Jubilee. It is often finished at the table, with the cherries and sauce kept warm in a chafing dish and the kirsch ignited and added at the last moment.
ingredients
1/4 cup (50 g) 2 oz sugar
1 lb (450 g) dark red cherries, stoned (seeded)
2 level tsp (10 ml) arrowroot
4 tbsp (60 ml) kirsch
1 lb (450 g) dark red cherries, stoned (seeded)
2 level tsp (10 ml) arrowroot
4 tbsp (60 ml) kirsch
method
1. Put the sugar in a heavy bottomed saucepan.
2. Add 250 ml (8 fl oz) water.
3. Heat gently, stirring, until the sugar has dissolved, then boil steadily without stirring for 3 - 4 minutes to make a syrup.
4. Lower the heat, add the cherries, and poach gently until tender.
5. Using a slotted spoon, remove the cherries from the pan and set them aside on a plate to cool.
6. In a cup, mix the arrowroot with about 30 ml (2 tbsp) of the syrup to a thin paste.
7. Stir back into the saucepan. Bring to the boil, stirring constantly, until the mixture thickens.
8. Remove from the heat.
9. Pile the cherries in a heatproof serving bowl. Pour the sauce over them.
10. Heat the kirsch in a small saucepan or ladle. Ignite it, pour it over the cherries and serve at once.
2. Add 250 ml (8 fl oz) water.
3. Heat gently, stirring, until the sugar has dissolved, then boil steadily without stirring for 3 - 4 minutes to make a syrup.
4. Lower the heat, add the cherries, and poach gently until tender.
5. Using a slotted spoon, remove the cherries from the pan and set them aside on a plate to cool.
6. In a cup, mix the arrowroot with about 30 ml (2 tbsp) of the syrup to a thin paste.
7. Stir back into the saucepan. Bring to the boil, stirring constantly, until the mixture thickens.
8. Remove from the heat.
9. Pile the cherries in a heatproof serving bowl. Pour the sauce over them.
10. Heat the kirsch in a small saucepan or ladle. Ignite it, pour it over the cherries and serve at once.
serving amount
serves 4
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more information
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