Cherries Jubilee

Cherries Jubilee

It’s Cherry Season! Our local cherries are now in season and are just absolutely wonderful! Cherries are so versatile; they make great juice, can be eaten out of hand (if you don’t mind getting your fingers stained), in sweet and savory dishes, desserts – you name it, and cherries are right in there.

Pitting cherries can be a bit of a pain but get yourself a little cherry pitter at one of the local kitchen supply stores – even the grocery stores carry them. They’re inexpensive and make the job easy. Wear disposable kitchen gloves if you want to avoid pink fingers and wear an old T-shirt or an apron if you’re worrying about spatters. Buy extras if you think it’s ‘one for me and one for the pot’ when you’re pitting them!

Cherries are high in fiber and vitamin C and tons of anti-oxidants – the darkest red to purplish ones are the sweetest. The Rainiers are pale yellow with a red or pink blush and are sweeter than the red. They have a very short season so get them when you see them. The reds have a longer season.

Cherries Jubilee is simple to make; you can fancy it up by  making crepes and serving it hot with ice cream over the crepes with perhaps a touch of brandy and if you’re brave, setting the brandy on fire! Don’t do this under the overhead fan or you might have to call 911 or grab a fire extinguisher! If there are any leftover cherries and sauce, serve them over pancakes or waffles the next morning. Come to think of it, that would be a great topping for a breakfast or brunch…Cherries Jubilee French Toast…Waffles….Pancakes…see how versatile cherries can be???

Cherries Jubilee

  • 1/2 c sugar
  • 1 Tbsp. cornstarch
  • 1 orange, juice and peel (be sure to remove the white pith – it’s bitter)
  • 1/4 c water
  • 1 – 2 cups Cherries, pitted
  • 1 tsp. pure vanilla extract
  • Vanilla Frozen Yogurt or French Vanilla Ice Cream

Grate peel of orange until you have 1 tsp.; set aside. Cut orange in half and juice until you have 1/4 cup juice; set aside.

Combine sugar and cornstarch in medium sized saucepan. Blend in 1/4 cup water and orange juice. Cook and stir over medium heat until thickened and smooth, about 5 minutes. Add cherries, orange peel and vanilla; bring to a boil and reduce heat to simmer about 10 minutes.

Serve over frozen yogurt or ice cream and enjoy!

Makes 2 large or 3 average sized servings.

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