WATCH (above): The morning news crew makes cherries jubilee with B.C. Agriculture Minister Norm Letnick
This recipe was made by B.C. Agriculture Minister Norm Letnick.
Cherries Jubilee
In season, enough fresh B.C. cherries for four people
Out of season use frozen B.C. cherries or 2 large cans of pitted cherries
Ingredients
1/2 cup sugar
4 tbsp cornstarch
1/2 cup B.C. Kirsch
B.C. Vanilla Ice Cream
Cherries: If using fresh B.C. pitted cherries soak them overnight in two cups of water or if using canned cherries, drain cherries, reserving syrup, add cold water to syrup and make 2 cups of liquid.
Instructions:
In saucepan blend sugar and cornstarch, stir in the 2 cups of liquid.
Cook and stir over medium heat until thickened and bubbly.
Lower heat to low and stir in cherries.
Heat B.C. kirsch until warm but not hot.
Remove mixture away from heat and stove top exhaust fan.
Flame B.C. kirsch and pour over cherries.
Stir to blend until and after flame out.
Serve immediately over B.C. ice cream.
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