MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cherries Jubilee
 Categories: Fruits, Citrus, Booze, I scream
      Yield: 2 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 ts zest from the orange, then halve the fruit
  and squeeze out 2 tb 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 tb 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.

  Recipe by Melissa Clark

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

  Uncle Dirty Dave's Archives

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