Cherries Jubilee

1. 1

   Pit cherries over a bowl.

2. 2

   In a saute pan dissolve sugar in 1 cup water, add lemon zest and bring to a boil.

3. 3

   Mix arrowroot with a little cold water to make a paste.

4. 4

   Whisk arrowroot paste into boiling syrup and cook, stirring, until thickened.

5. 5

   Add cherries and poach over low heat for 5 to 7 minutes until tender.

6. 6

   Heat Kirsch in a separate saucepan.

7. 7

   Pour over cherries and CAREFULLY ignite with a long match.

8. 8

   Shake pan until flames die down.

9. 9

   Scoop ice cream into 4 glass bowls.

10. 10

    Spoon cherries and syrup over and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.