Cherry Jubilee flambé dessert with rum
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
If you're looking for a simple yet impressive dessert that's ready in minutes, this is it. Your guests will never guess it's made with just four simple ingredients!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g pitted cherries
- 1/2 cup sugar
- Juice of 1/2 lemon
- 2 strips of lemon zest
- 1/3 cup rum
- Ice cream, for serving
We recommend
Cooking the dish according to the recipe:
- Combine cherries, sugar, lemon zest, and lemon juice in a shallow pan. Cover and cook until the sugar dissolves, 4 minutes. Uncover and cook for another 2 minutes, until the cherries release their juices.
- Add rum to the pan, carefully ignite it, and continue cooking until the flames die down. Then remove the lemon zest.
Serve cherry flambé with ice cream.
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