I realize I'm a little behind on my posts - still catching up with the holidays. More than a week after New Year's Eve, here's a traditional Hatton New Year's Eve recipe: Cherries Jubilee. This recipe comes from Joef's mom, and Joef made it for friends this year while we were staying at a cabin in New York. Not only is this delicious - you set it...wait for it...on FIRE! A great way to ring in the new year.
Serve over ice cream, with hot fudge (Indian Ghost Pepper optional). Serves 6-8.
1 can pitted dark sweet cherries, drained and with liquid reserved
1/4 cup sugar
1 tbsp cornstarch
1 tbsp grated orange peel
Drambuie
In a small saucepan, combine the reserved cherry liquid, sugar and cornstarch, then cook over medium heat until thick and bubbly, about 2 minutes. Remove from heat and stir in orange peel and pitted cherries. Warm the Drambuie in a separate saucepan over low-medium heat.
Place the mixture in a flat casserole dish or chafing dish. Pour the warmed Drambuie directly onto the cherries and light immediately before serving over ice cream.
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