Cherries Jubilee

Ingredients:

• 4 Tbsp unsalted butter
• 1/4 cup granulated sugar
• 1 Tbsp cornstarch
• 1 lb fresh bing cherries
• 1/4 cup brandy

Tools:

• Saute pan
• Stick lighter
• Silicone spatula
• Mesh strainer/sifter
• Standard mechanical sifter
• Cooking range

Directions:

Click here and review the flambé safety rules.

Sift sugar and cornstarch together to integrate. Place in a mesh sifter and set aside. Melt butter in a saute pan on medium-low heat, stirring occasionally (heat-resistant silicone spatula works well for this). Increase temperature to medium, and slowly sift in sugar/cornstarch mixture (by tapping sifter) while stirring constantly to prevent cornstarch clumping. Add cherries in an even layer. Saute cherries until they are soft and give up a good amount of juice (est. 3-5 minutes), stirring constantly. The juice should be boiling at this point. (If it isn’t, increase heat just until it boils.) Remove the pan from the heat, add the alcohol, and ignite (reduce lighting in the room for more showy performance.). Place back on the heat and cook until the fire burns out.

Serving Suggestion(s):

• On vanilla ice cream.
• On fresh waffles