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Cherries Jubilee

This famous dish was created for Queen Victoria's Diamond Jubilee. It is often finished at the table, with the cherries and sauce kept warm in a chafing dish and the kirsch ignited and added at the last moment.

ingredients

serves 4
1/4 cup (50 g) 2 oz sugar
1 lb (450 g) dark red cherries, stoned (seeded)
2 level tsp (10 ml) arrowroot
4 tbsp (60 ml) kirsch

method

1. Put the sugar in a heavy bottomed saucepan.

2. Add 250 ml (8 fl oz) water.

3. Heat gently, stirring, until the sugar has dissolved, then boil steadily without stirring for 3 - 4 minutes to make a syrup.

4. Lower the heat, add the cherries, and poach gently until tender.

5. Using a slotted spoon, remove the cherries from the pan and set them aside on a plate to cool.

6. In a cup, mix the arrowroot with about 30 ml (2 tbsp) of the syrup to a thin paste.

7. Stir back into the saucepan. Bring to the boil, stirring constantly, until the mixture thickens.

8. Remove from the heat.

9. Pile the cherries in a heatproof serving bowl. Pour the sauce over them.

10. Heat the kirsch in a small saucepan or ladle. Ignite it, pour it over the cherries and serve at once.

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