Monday, April 19, 2010

Easy Cherries Jubilee



  • 2 (15 oz) cans of pitted Bing cherries in syrup
  • 2 tbsp cornstarch
  • 1/4 c. sugar
  • 1/2 tsp allspice
  • 1/4 c. Chambord Black Raspberry Liqueur
  • 1/4 c. brandy
  • 6 tbsp Godiva Chocolate Liqueur
  • 1 qt vanilla bean ice cream
  • 6 chocolate pirouette rolled wafers 


    1. Place cherries in a heavy non-aluminum saucepan, reserving 6 tbsp of syrup in a small bowl.
    2. Add cornstarch to the 6 tbsp of syrup, mixing well; set aside.
    3. Stir sugar and allspice into cherries.
    4. Bring cherry mixture up to a boil over medium heat.
    5. Reduce heat to low and add cornstarch mixture.
    6. Stir until mixture thickens (3-5 minutes.)
    7. Remove from heat to add raspberry liqueur and brandy.

    8. Return to medium heat for 2 minutes, stirring constantly. 
    9. Place 1 tbsp of Godiva Chocolate Liqueur in each of 6 serving dishes.
    10. Place two scoops of vanilla bean ice cream in each serving dish.
    11. Evenly pour cherry mixture into each serving dish.
    12. Garnish with a chocolate pirouette wafers in each serving dish.


    Anonymous said...

    hi from the mbc! this looks delicious! :)

    The Ancient Digger said...

    I am salivating over here. That looks amazing Jo.

    Veronica Lee said...


    Hi! Stopping by from MBC. Love your blog.

    Barbara Bakes said...

    Sounds easy and delicious. Pirouette wafers make everything look dressed up - nice touch.