Red lion flambe cherries jubilee

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves2
  • DifficultyEasy
45g butter
50g brown sugar
1 tbsp honey
1 (430g) tin cherries in syrup
60ml freshly-squeezed orange juice
3 tbsp Kirsch liqueur
2 tbsp Triple Sec
1/4 tsp ground cinnamon
1 tbsp cornflour
60ml water
500ml vanilla ice cream
1) Add the butter, sugar and honey to a large pan over a medium-high heat and cook until the sugar dissolves. Add the cherries and their syrup and the orange juice, Kirsch, Triple Sec and cinnamon.

2) Bring to a simmer. Prop the pan to one side to ignite the evaporating alcohol, or remove the pan from the heat and ignite with a long kitchen match. Return to the heat and continue simmering for 4 to 5 minutes.

3) In a small bowl, mix together the cornflour and water. Stir into the cherry mixture and continue cooking until the sauce thickens to the desired consistency.

4) Serve the cherry sauce warm over portions of vanilla ice cream.

Latest recipes

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+