Cherries Jubilee with Côte-Rôtie Wine

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This recipe was submitted by the chef over at gourmetfoodfinder.com, which is no longer a website.

Servings:

Cooking/Prep Time:

Ingredients:

• 400 g black cherries
• 500 ml Côte-Rotie (red wine)
• 100 g superfine sugar
• 100 g fresh raspberries
• 15 g cornstarch
• 200 ml kirsch
• ¼ liter vanilla ice cream

Preparations:

• Wash and pit the cherries.
• Poach the cherries in the red wine with the sugar. Let cook for two minutes.
• Remove the cherries with a skimmer. Keep them warm.
• Add the raspberries to the cooking liquid. Cook for five minutes.
• Thicken with the cornstarch dissolved in a little cold wine.
• Strain.

Assembly:

• Re-warm the cherries in a small saucepan. Add the kirsch and flambé.
• Lay down a base of vanilla ice cream in some small dishes. Place the hot cherries on top.
• Spoon the warm sauce from the cherries over top. Serve immediately.

Notes: This recipe contains alcohol. Not suitable for children!