Cherries Jubilee, these are bing cherries, and you can buy them almost anywhere. This is the juice from the cherries. And what I’m going to do, I’m going to get the juice, a little bit hot, and I’m going to add some butter, just a little bit of butter. We’re going to add a little bit of brown sugar right so. A nice whisk, whisk it around a little bit.
This is just pure vanilla extract. So I’m going to put a little vanilla in there. This is cinnamon, a little bit of cinnamon, not much, just a little, a little nutmeg. Nutmeg is really strong. You’ve got to really be careful. Always put it in your hands first. It can ruin anything.
This is cornstarch and this is just a little bit of juice. We’ll just put a little juice in here, and you can do this with your fingers. You can do it with a whisk. You can do it with anything you want. I’m also finding the water into the cornstarch. Always use cool liquid. No matter what you do. If you use, it clumps if you use warm or hot.
And we’re going to put it right in here. And what we want to do is thicken this. This is our sauce. So we’re going to thicken our sauce. Let me get my tasting spoons. I might want to taste, you never can tell. These are Mandarin oranges. I’m just going to take a little juice from the Mandarin oranges. Let the rest out. It’s coming together nicely.
This is our liquid here. See this, it gives a nice texture. I’m going to add a little bit more of this juice because it is a little bit thick now. It’s a little better, just a fresh orange. I just, I peel it, and gets the peels off it. I’m just going to put a little orange juice in it. Try not to get any seeds in. Sometimes you do and work with it.
That’s really good. Now I’m going to add my bing cherries just like that. Stir it around a little bit. We got to have a little show. So this is Cognac, so let’s see if we can get a little flame here. I want to flame it up a little bit. I want that to burn off just like this.
Now, if you want to get really fancy, give it a nice laid on, something like this, that you can do. You have a little flame so sometimes you dip your peel and light it, you know, it works really nice but this is not cooperating real good. I’m just going to throw that in there too and this. Now, I’m going to let this cook just a little bit and start seeing if I can get my ice cream off.
This is really simple but boy, does it taste good? Again, we need a nice plate. And we’ve got our scoop right here. And I’m going to take a few of these lovely Mandarin oranges. Put them around just like this. Again, we want to get some color. It’ll be lovely if I have a little mint. Mint would be perfect because again we have the green too. So if nobody’s looking I’m going to get a mint leaf.
So we’re going to take our sauce and we’re just going to pour it over like this. Put our mint leaf in the middle just like this. Clean our plate, a little cinnamon.
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