Wednesday, July 18, 2012

Cherries Jubilee


1 pound pitted cherries
1/2 cup sugar
2 strips lemon zest
juice of 1/2 lemon 
1/3 cup rum
vanilla ice cream


Toss 1 pound pitted cherries, 1/2 cup sugar, 2 strips lemon zestand the juice of 1/2 lemon in a skillet. Cover and cook until the sugar dissolves, 4 minutes; uncover and cook until juicy, 2 more minutes. Carefully add 1/3 cup rum; ignite and let it burn until the flame dies out. Spoon over ice cream.

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