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