Desserts

TRIPLE-CHERRIES JUBILEE

Flaming desserts-like this one and crepes
suzette-were all the rage at fine dining
establishments in the sixties. The title here
refers to the sweet cherries, dried cherries
and cherry juice-enhanced by vanilla bean and
orange peel-that provide such terrific flavor.

• 1 1-pound bag frozen dark sweet
  cherries, thawed
  
• 2 cups plus
• 1 tablespoon cherry juice
• 1/2 cup dried tart cherries
• 3 tablespoons sugar
• 1 vanilla bean, split lengthwise
• 1 tablespoon arrowroot
• 1/4 cup thin matchstick-size strips
  orange peel (orange part only)
  
• 1/3 cup kirsch (clear cherry brandy)
• 1 quart vanilla or cherry-vanilla-
  swirl ice cream
  

Place sieve over bowl. Add thawed cherries;
let drain. Pour drained juices into heavy
medium skillet (set cherries aside). Mix 2
cups cherry juice, dried cherries and sugar
into same skillet. Scrape in seeds from
vanilla bean; add bean. Boil sauce until
reduced to 1 1/2 cups, stirring occasionally,
about 12 minutes. Mix arrowroot with
remaining 1 tablespoon juice in small bowl.
Whisk into sauce. Boil until thickened, about
1 minute. Discard vanilla bean. Mix in drained
cherries and orange peel.
Heat kirsch in skillet over low heat. Remove
from heat. Carefully ignite kirsch with match.
Carefully pour flaming kirsch into sauce. Scoop
ice cream into bowls. Spoon sauce over.

Makes 6 servings.