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Title: Cherries Jubilee
Categories: Fruits, Citrus, Booze, I scream
Yield: 3 servings

1 sm Orange
4 Cardamom pods
2 tb Unsalted butter
2 tb Granulated sugar; to taste
8 oz Fresh sweet cherries;
- pitted
2 tb Cognac or brandy
Salt
Ice cream or pound cake; for
- serving

Fine grate about 1/4 teaspoon zest from the orange, then
halve the fruit and squeeze out 2 tablespoons juice.
Place the cardamon pods on a cutting board and use the
side of a chefrCOs knife to lightly press on them,
bruising them.

In a medium skillet over medium heat, combine butter,
sugar, cardamom seeds and pods, and orange juice. Gently
stir the mixture until the sugar dissolves, 2 to 3
minutes.

Add the cherries and orange zest to the saucepan. Cook
cherries until they become tender and release their
juices, 2 to 5 minutes. Turn off the heat and leave the
pan on the stove.

Pour Cognac or brandy into a big metal ladle capable of
holding 2 tablespoons of liquid, or a small saucepan.
With a stick lighter or long match, carefully warm the
brandy by gliding the flame directly over the liquid
(stand back as you do this). When the brandy is warm
enough, it will ignite with blue flames. Immediately
pour the flaming brandy over the cherries and allow
flames to burn off, about 30 seconds to 1 minute.

After the flames have died, turn the burner to medium
heat and reduce the sauce until it begins to thicken, 1
to 2 minutes. Add a tiny pinch of salt to taste and
spoon warm cherries over ice cream or cake.

By: Melissa Clark

Yield: 2 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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