Narsai David Recipe: Cherries Jubilee

(KCBS) – KCBS Food and Wine Editor Narsai David offers tips to make the best cherries jubilee.

Serves 4

1 orange
3 – 4 TBS sugar (to taste)
1 TBS lemon juice
*1/2 cup port wine
1 TBS cornstarch
1 1/2 lb Cherries, washed and pitted

Grate or scrape the zest from the orange into a 2-3 quart saucepan. Add the juice of that orange along with the sugar, lemon juice, port and cornstarch. Stir until dissolved. Add the pitted cherries and cook over medium heat for 3-4 minutes or until sauce has thickened slightly. Serve immediately over vanilla ice cream or non-fat frozen vanilla yogurt. It is equally delicious over non-fat plain yogurt.

* Any red wine can be substituted for the port by adding another tablespoon of sugar.

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

(Copyright 2011 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

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