Jan 23, 2012
Flambéed with grappa, this elegant dessert is all about flare and presentation (and it's guaranteed to be a sure-fire hit).
2 cups canned cherries with juice
2 tbsp. maple syrup
1 tbsp. cornstarch
1/4 cup grappa
4 scoops vanilla ice cream, for serving
4 slices pound cake, for serving (optional)
Strain cherries over a bowl, reserving juice.
Add juice from cherries to a skillet over medium heat. Add maple syrup. Dissolve cornstarch in 2 tbsp. water and stir into juice. Bring to a boil. Cook until sauce starts to thicken, about 3 to 5 minutes.
Add cherries and let heat through, about 2 minutes. Remove pan from heat. Add grappa. Warm through and ignite with long match to flambé (Have lid on hand to extinguish the flame if it gets out of hand.) Cook for a few minutes more, to allow some of the alcohol to evaporate.
Serve cherries jubilee with pound cake and vanilla ice cream. Serve immediately.
Yield: 4 servings.