Advertisement
Cherries Jubilee
Preparation info
- Difficulty
Easy
Appears in
By Jennifer Paterson and Clarissa Dickson Wright
Published 1996
Bulgaria produces some first-rate tinned cherries if you can find them, or if they are in season you can use fresh ones stewed in syrup.
Ingredients
450 g 1 lb - grated rind of
1
Method
Drain the cherries but reserve the juice. Mix the fruit with the lemon rind, caster sugar, cinnamon and liqueur and leave to steep until needed, at least 2 hours – the longer the better. Ice cream is served with these cherries, so buy or make the best vanilla you can.
When you are about to eat this pudding, blend the cornflour with the steeping juices from the cherries until quite smoot
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe