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Joanna Gaines' Cherries Jubilee

Cherries Jubilee

byJoanna Gaines
Total 26 mins, includes cooling time
Active 26 mins
Makes 4 servings
Ingredients
  • 1 pound frozen/fresh cherries, pitted
  • 1 tablespoon cornstarch
  • ⅓ cup sugar
  • 2 teaspoons almond extract
  • 2 tablespoons orange juice
  • ⅓ cup rum
  • ½ gallon vanilla ice cream
    Directions
    1. In a 10.25-inch, fire-safe skillet, over medium high heat, combine the cornstarch, sugar, almond extract, orange juice, and cherries. Stir together until sugar dissolves, about 3-5 minutes, then continue to let the mixture simmer for another 5 minutes.
    2. Pour the rum over the top of the cherries. Take a lighter and carefully light a fire on top of the rum. Gently shake the pan until the fire goes out, about 30 seconds.
    3. Portion the ice cream into 4 bowls, then drizzle the cherries and juice over top. Serve immediately.
      Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.