JAN'S FRESH CHERRIES JUBILEE
4 servings
Fresh Cherries Jubilee Sauce:
- 3 cups firm ripe fresh sweet dark (Bing) cherries, stems and seeds removed, each cherry cut in half, or 1½ cups each firm ripe fresh sweet dark (Bing) cherries and firm ripe fresh sweet light golden (Rainier) cherries
- 2 to 3 tablespoons sugar
- 2 tablespoons corn starch
- Pinch of salt
- 1 cup orange juice
- 2 tablespoons brandy
- 2 tablespoons Kirschwasser or other cherry brandy
- 2 teaspoons grated fresh orange peel
- 1 to 2 pint(s) mango or peach or orange sorbet or sherbet, or vanilla or French vanilla ice cream or reduced-fat or no-fat vanilla or French vanilla ice cream
- Sweetened flavored whipped cream or sweetened flavored whipped sour cream or other whipped topping of choice for garnish (optional)
- Additional grated fresh orange peel and/or sprigs of fresh mint as desired for garnish (optional)
Prepare cherries and set aside. In a medium heavy saucepan, combine sugar, corn starch, and salt, mixing well. Gradually stir in orange juice, blending well. Cook, stirring constantly, over moderate heat until mixture comes to a boil, thickens, and is translucent. Reduce heat to low, add cherries, and continue to cook for 30 seconds. Remove from heat and stir in brandy, Kirschwasser or other cherry brandy, and 2 teaspoons grated orange peel. Spoon desired amount of hot sauce over individual servings of desired sorbet, sherbet, or ice cream. Garnish each serving with grated orange peel and/or a sprig of fresh mint.
Variations: Serve sorbet or sherbet or ice cream over slices of pound cake or sponge cake or angel food cake and top each serving with hot sauce. Garnish as previously directed.
Fill crepes with sorbet or sherbet or ice cream or sweetened-to-taste ricotta or reduced-fat ricotta cheese; fold each crepe over filling (2 to 3 crepes per serving) and top each dessert serving with hot sauce. Garnish as previously directed.
Omit brandy and cherry brandy. Add 1 tablespoon freshly squeezed lemon juice and about 1/4 teaspoon orange extract to hot sauce.
Crepes:
about 18
- 1½ cups sifted flour
- 3 tablespoons sugar
- Pinch of salt
- 4 eggs
- 1¼ cups milk or reduced-fat or skim milk (approximate)
- ¾ cup half-and-half (see note)
- 2 tablespoons brandy or cream sherry or amaretto or orange juice
- Melted butter or margarine
Sift together the first 3 ingredients. Beat eggs until very light. Stir in milk, half-and-half, and dry ingredients. Add brandy and beat until smooth. To make crepes, preheat and lightly grease a 5 or 6-inch crepe or omelet pan or skillet. Pour in 2 to 3 tablespoons of batter all at once. Tilt pan quickly and rotate to distribute batter evenly over surface. Cook the crepe quickly on both sides. Remove crepe from pan and brush lightly with melted butter. Repeat until all batter is used. Stack crepes and cover with a towel to keep warm.
Note: Crepes are time-consuming to prepare. The above recipe can be made in advance; place a sheet of plastic wrap or aluminum foil between each crepe. The crepes may be frozen.
To reheat, drop thawed crepes, one at a time, into a lightly buttered pan. Cook over moderate heat until warm, turning once. Or, serve crepes at room temperature or slightly chilled as in the following dessert.
Note: May omit half-and-half in crepes; increase milk or reduced-fat or skim milk to 2 cups. Crepes will not be as rich or delicate in texture.
