This weekend is the Diamond Jubilee celebration in the United Kingdom. I've been hearing a lot about it on the internet news sites as the royal family has been traveling all over the world as part of the celebration.
I decided to try and make Cherries Jubilee for the occasion. This is kind of huge for me considering the love/hate relationship I have with cherries. See, I like cherry-flavored goodies. Usually, because when something sugary says "cherry-flavored", it actually tastes nothing like the fruit.
The actual berry (Is a cherry a berry? Or, is it just a rhyming coincidence?) is not something I concur with as of yet. I pick them off of ice cream sundaes. I nibble the chocolate off of chocolate-covered cherries. They just aren't my fruit of choice.
Nonetheless, I tried this out because I figured if anything could make me like cherries, it would probably be booze. A nice heaping helping of Kirschwasser could make anything tasty, right?
Turns out, I was half-right. I still couldn't get into the cherries. Just not my thing, I suppose. I tried, too.
But, when you spoon the cherry and liquer sauce over vanilla ice cream.... jackpot. I think this dessert would be perfect alone, or together with pancakes or crepes, maybe some poundcake or shortcake, too. Mmm... the wheels are definitely turning.
Needless to say, this may be my new go-to cherry ice cream sauce. It's so rich and fruity with a sweet, hot aftertaste. If you like cherries, you will love this.
I don't like cherries, and I love this.
Cherries Jubilee
1 cup black cherries
1 cup cherry juice
2 tbsp sugar
1 tsp grated orange zest
1/4 cup Kirschwasser
Vanilla Ice Cream
Combine the cherry juice, orange zest and sugar in a saucepan on medium. Bring to a boil, then reduce heat to medium-low and simmer for about 5 minutes to thicken some.
Add the cherries and Kirschwasser. Light the mixture with a long matchstick to flambe.
Pour the mixture over a scoop of vanilla ice cream.
Listening to: Carrie Underwood - Undo It
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