Subj : 9/24 Cherries jubilee - 5
To   : All
From : Dave Drum
Date : Tue Sep 23 2025 05:23:40

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
           Salt
           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 chef’s 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
  minutes.
  
  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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Believe those who are seeking the truth. Doubt those who find it.
--- MultiMail/Win v0.52

.