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Cherries / Huckleberries Jubilee

20/7/2019

Here in the Pacific Northwest fresh fruits and berries are a way of life. For me the madness hits full stride once the Bing cherries are in and hits it's zenith when Huckleberry season is in full swing. I suppose you could make Huckleberries Jubilee...and just maybe I'll give it a whirl. But for now let us focus on the classic Cherries Jubilee.

Ingredients:

1 stick butter
1 cup sugar
1 pound Bing cherries, freshly pitted
Juice of one orange
Zest of one orange
2 tablespoons cornstarch
2 tablespoons cold water
1/2 cup Cherry Brandy or Fireweed
1 pint vanilla bean ice cream

Ingredients:

1/2 stick sweet-cream butter
1/2 cup sugar
1 Cup fresh Huckleberries
1-1/2 tsp Lemon Juice
Zest of 1/4 lemon
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup Brown Sugar Bourbon or other light bodied Brandy/Bourbon
1 pint vanilla bean ice cream

Directions:

In a large sauce pan, over medium heat, melt the butter. Stir in the sugar and cook for about 2 minutes, or until the sugar dissolves. Add the orange juice and orange zest and cook until the syrup thickens slightly, 2 to 3 minutes. Add the cherries/berries and cook until they are tender, 2 to 3 minutes longer.
In a small cup, stir the cornstarch and water together to form a slurry. Stir the slurry into the fruit mixture and cook until the sauce thickens enough to coat the back of a spoon, 2 to 3 minutes.
Pour the brandy over the fruit mixture. Place the pan back on the heat and carefully shake the pan several times to ignite the pan. If the pan does not light use a match to flame the fruit napalm and cook until the alcohol evaporates and the sauce is thickened.
Divide the ice cream between four shallow bowls. Spoon the Jubilee mixture over the ice cream and serve.
Guard your bowl, there are no friends when this recipe is in play.

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Cherries / Huckleberries Jubilee

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