CHERRIES JUBILEE

This classic recipe was named in honor of Queen Victoria’s Diamond Jubilee in 1897. Flambéing the mixture helps cook off some of the alcohol and singes the cherries, adding a gentle caramelized note. But you can skip that step and just add an extra 2 minutes to the simmering in Step 5 after adding the cognac. Serve this warm over ice cream, pound cake or both.

Makes: 2 to 4 servings

Total time: 15 minutes

1 small orange

4 cardamom pods

2 tablespoons unsalted butter

1 to 2 tablespoons granulated sugar, to taste

8 ounces fresh sweet cherries, pitted (about 1 ¾ cups) 2 tablespoons cognac or brandy Salt

Ice cream or pound cake, for serving

1. Finely grate about ¼ teaspoon zest from the orange, then halve the fruit and squeeze out 2 tablespoons juice. Place the cardamom pods on a cutting board and use the side of a chef’s knife to lightly press on them, bruising them.

2. In a medium skillet over medium heat, combine butter, sugar, cardamom seeds and pods, and orange juice. Gently stir the mixture until the sugar dissolves, 2 to 3 minutes.

3. Add the cherries and orange zest to saucepan. Cook cherries until they become tender and release their juices, 2 to 5 minutes. Turn off heat and leave the pan on the stove.

4. Pour cognac or brandy into a big metal ladle capable of holding 2 tablespoons of liquid, or a small saucepan. With a stick lighter or long match, carefully warm the brandy by gliding the flame directly over the liquid (stand back as you do this). When the brandy is warm enough, it will ignite with blue flames. Immediately pour the flaming brandy over the cherries and allow flames to burn off, about 30 seconds to 1 minute.

5. After the flames have died, turn burner to medium heat and reduce the sauce until it begins to thicken, 1 to 2 minutes. Add a tiny pinch of salt to taste and spoon warm cherries over ice cream or cake.