Name: Triple-Cherries Jubilee
Yield: 6 servings
Ingredients: 1 (1-pound) bag frozen dark sweet cherries, thawed; 2 cups plus 1 tablespoon cherry juice; 1/2 cup dried tart cherries; 3 tablespoons sugar; 1 vanilla bean, split lengthwise; 1 tablespoon arrowroot; 1/4 cup thin matchstick-size strips orange peel (orange part only); 1/3 cup kirsch (clear cherry brandy); 1 quart vanilla or cherry-vanilla-swirl ice cream

Valentine's Day Desserts like this one are sure to make your sweetheart swoon. Pictured Cherries jubilee in bowls.

Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

Flaming desserts-like this one and crepes suzette-were all the rage at fine dining establishments in the sixties. The title here refers to the sweet cherries, dried cherries and cherry juice-enhanced by vanilla bean and orange peel-that provide such terrific flavor.

Recipe information

Yield
6 servings

Ingredients

1 (1-pound) bag frozen dark sweet cherries, thawed

2 cups plus 1 tablespoon cherry juice

1/2 cup dried tart cherries

3 tablespoons sugar

1 vanilla bean, split lengthwise

1 tablespoon arrowroot

1/4 cup thin matchstick-size strips orange peel (orange part only)

1/3 cup kirsch (clear cherry brandy)

1 quart vanilla or cherry-vanilla-swirl ice cream

Preparation

Step 1
Place sieve over bowl. Add thawed cherries; let drain. Pour drained juices into heavy medium skillet (set cherries aside). Mix 2 cups cherry juice, dried cherries and sugar into same skillet. Scrape in seeds from vanilla bean; add bean. Boil sauce until reduced to 1 1/2 cups, stirring occasionally, about 12 minutes. Mix arrowroot with remaining 1 tablespoon juice in small bowl. Whisk into sauce. Boil until thickened, about 1 minute. Discard vanilla bean. Mix in drained cherries and orange peel.
Step 2
Heat kirsch in skillet over low heat. Remove from heat. Carefully ignite kirsch with match. Carefully pour flaming kirsch into sauce. Scoop ice cream into bowls. Spoon sauce over.