• Cherries Jubilee Day - 5

    From Dave Drum@1:2320/105 to All on Sat Sep 23 18:30:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cherries Jubilee
    Categories: Fruits, Citrus, Booze, I scream
    Yield: 3 servings

    1 sm Orange
    4 Cardamom pods
    2 tb Unsalted butter
    2 tb Granulated sugar; to taste
    8 oz Fresh sweet cherries;
    - pitted
    2 tb Cognac or brandy
    Ice cream or pound cake; for
    - serving

    Fine grate about 1/4 teaspoon zest from the orange, then
    halve the fruit and squeeze out 2 tablespoons juice.
    Place the cardamon pods on a cutting board and use the
    side of a chefrCOs 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

    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.

    By: Melissa Clark

    Yield: 2 to 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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