Zutaten für Chef Hans Cherries Jubilee
- Dark Cherries
- 1 teaspoon ground cinnamon
- 1/4 cup cherry brandy (or substitute with other fruit brandy or juice)
- juice of 1/2 orange
- juice of 1/4 lemon
- 2 tablespoons butter
- Brown Sugar
- 1 teaspoon cornstarch
- 2-4 scoops vanilla ice cream
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Zubereitung von Chef Hans Cherries Jubilee
- Melt 2 tablespoons of butter in a medium sauté pan over medium heat.
- Add 1 teaspoon ground cinnamon and 2 cups fresh or frozen cherries (pitted).
- In a small bowl, whisk together 2 tablespoons of cherry juice with 1 teaspoon of cornstarch until smooth.
- Add 1/4 cup cherry brandy (or substitute with other fruit brandy or juice) to the sauté pan.
- Squeeze in the juice of 1/2 orange and 1/4 lemon.
- Gradually whisk in the cornstarch mixture into the sauté pan. Cook, stirring constantly, until the sauce thickens to your desired consistency (about 1-2 minutes).
- Spoon the warm Cherries Jubilee over 2-4 scoops of vanilla ice cream and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
315g
Fat
105g
Carbs
30g
