First I didn't have a cherry pitter so I did some looking online to see what other people suggested to use to get the pit out. Several people recommended using a bobby pin or a paper clip. I happened to have some bobby pins laying around and chose that route. Let me tell you it was virtually impossible for me to get the pit out and leave the cherries looking pretty/intact. But it did work.
I was a little nervous about setting it on fire, and the flames did go up a bit higher than I expected, but they subsided quickly. Wish I had gotten a picture of it!
Overall a very tasty and fairly quick dessert to make.
Cherries Jubilee
Ingredients:
1 Pint vanilla ice cream
1 lb. fresh ripe sweet cherries such as Bing
1/2 C. sugar
1 lemon
1/3 C. golden rum
Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead).
Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.
To flambe the rum: If cooking over a gas flame, pull the pan off the heat and add the rum. Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.
If cooking over an electric stove, put the rum in a small sauce pan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs. Pour the lit rum over the cherries, and swirl the pan lightly until the flames subside, about 30 seconds.
Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately.
Eat quick, because the ice cream starts to melt pretty fast! Yum Yum!
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