1 pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, undrained
1 tablespoon bourbon or brandy
Melt butter in a large heavy skillet over medium heat. Add sugar and stir until dissolved. Add cherries and salt; stir to coat. Cook cherries, stirring occasionally, until juices are released and begin to reduce slightly, about 10 minutes. Remove pan from heat and stir in bourbon. Return pan to heat and simmer until juices thicken, about 5 minutes. Season to taste with lemon juice. Let cool slightly.
Spoon warm cherry mixture over ice cream.
Recipe by The Bon Appétit Test Kitchen
Makes 1 1/4 cups, 1 serving (1/4 cup) contains: Calories (kcal) 234.2 %Calories from Fat 31.5 Fat (g) 8.2 Saturated Fat (g) 5.1 Cholesterol (mg) 26.5 Carbohydrates (g) 40.1 Dietary Fiber (g) 1.9 Total Sugars (g) 36.7 Net Carbs (g) 38.1 Protein (g) 2.0 Sodium (mg) 72.9Reviews SectionThis was my first time making Cherries Jubilee. Unfortunately, the butter and brown sugar combination - while a perfect combination for bananas - took away the tartness of the cherries (even with the lemon juice added). A different recipe with just white sugar, vanilla and lemon juice (instead of the butter & brown sugar) worked much better.Hjsm1891Cleveland, Ohio06/17/20
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