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Cherries Jubilee

Warm, boozy cherries over ice cream is a classic dessert, and it’s so easy to do. We like ours over chocolate ice cream (but when Bobby doesn’t quite have the energy to make this, you know he’s always got Cherry Garcia in the freezer).

Recipe information

  • Yield

    serves 6 to 8

Ingredients

Two 16-ounce cans whole cherries in juice, drained and juice reserved
1 tablespoon sugar
1 tablespoon cornstarch
1/4 cup kirsch, Cognac, or freshly squeezed orange juice
1 quart chocolate ice cream

Preparation

  1. Step 1

    In a small bowl, whisk together 1/4 cup of the reserved cherry juice, the sugar, and cornstarch until the sugar and cornstarch dissolve.

    Step 2

    Combine the remaining cherry juice and the cornstarch mixture in a large skillet over medium heat. Cook, stirring occasionally, until thickened, about 2 minutes. Stir in the cherries and kirsch and cook until the cherries are warmed through, about 2 minutes more.

    Step 3

    Place 2 scoops of ice cream in each serving dish. Divide the warm cherry topping among the dishes and serve.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
TagsFrozen DessertDessertCognacBrandyAlcoholBeveragesKirschCherryStone FruitFruitNut FreeGluten FreeEasyQuick5 Ingredients or Fewer30 Minutes or LessCookbooks
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