Best Berry Jubilee Recipes

BERRIES JUBILEE

Berries Jubilee image

This is a berry version of the famous flaming cherries jubilee. Skip the alcohol and flaming step if you prefer; no additional liquid needs to be substituted for the brandy. From Kathleen Desmond Stang and Melissa Monosoff Cooking Light, JUNE 2000. I tried it with Jacques Cardin, which is 80 proof, and didn't get a very dramatic flame. Still, it was worth it, this sauce is exquisite!

Provided by b. limon

Categories Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 teaspoon orange rind, grated
1 1/4 cups orange juice (fresh is best, the flavor of concentrate lingers after cooking)
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries or 1 1/2 cups strawberries
1/4 cup brandy
4 cups low-fat vanilla ice cream (We actually used Klondike bars, highly recommended!)

Steps:

Combine first 3 ingredients in a large skillet.
Briskly stir in rind and juice with a gravy whisk to prevent clumps of cornstarch; bring to a boil.
Cook 1 minute or until slightly thick.
Add berries; cook 3 minutes or until thoroughly heated.
Pour brandy into one side of skillet. Ignite brandy with a long match.
Let flames die down and spoon the berry sauce over ice cream.

Nutrition Facts : Calories 190.4, Fat 3.5, SaturatedFat 1.9, Cholesterol 17.8, Sodium 86.2, Carbohydrate 31.8, Fiber 2.5, Sugar 24.7, Protein 3.9

CLASSIC CHERRIES JUBILEE

Classic Cherries Jubilee image

This is a great, refreshing dessert, especially after a hearty meal. This does have to be prepared immediately before serving, but does not take a lot of time. Your guests will enjoy the blue flames when the brandy is ignited!

Provided by Wilemon

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

½ cup white sugar
2 tablespoons cornstarch
¼ cup cold water
¼ cup orange juice
1 pound Bing or other dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)
½ teaspoon finely grated orange zest
¼ teaspoon cherry extract
¼ cup brandy
3 cups vanilla bean ice cream

Steps:

Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and orange zest, return to a boil, then reduce heat, and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.
Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 48.3 g, Cholesterol 29 mg, Fat 8 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 4.6 g, Sodium 53.5 mg, Sugar 42.3 g

BERRY JUBILEE

Berry Jubilee image

I found this recipe in an old recipe box I bought at a yard sale its great! :)

Provided by Destiny Yuksel @Desty

Categories Fruit Salads

Number Of Ingredients 9

Ingredients

1/2 cup(s) blueberries
1/2 cup(s) strawberries
1/2 cup(s) raspberries
1/2 cup(s) blackberries
1/4 cup(s) sugar
1/4 cup(s) water
1 tablespoon(s) lime juice
1 tablespoon(s) cornstarch
CHERRIES JUBILEE

Steps:

Combine berries in a bowl. In a small pot stir together remaning ingredients, cook over med heat stirring constantly, heat till boiling, let set for 3 minutes pour over berries and toss.

CHERRIES JUBILEE

Cherries Jubilee image

This is an old school classic, making use of the woefully underutilized art of flambe. Flambeing caramelizes sugars and deepens flavors; with ripe summer cherries, that's really all you need.

Provided by Food Network Kitchen

Categories dessert

Time 26m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pint vanilla ice cream
1 pound fresh, ripe sweet cherries, such as Bing
1/2 cup sugar
1 lemon
1/3 cup golden rum

Steps:

Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead).
Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.
To flambe the rum: If cooking over a gas flame, pull the pan off the heat and add the rum. Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.
If cooking over an electric stove, put the rum in a small saucepan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs. Pour the lit rum over the cherries, and swirl the pan lightly until the flames subside, about 30 seconds.
Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately.