Cupcakes & Cherries Jubilee

Jubilee sauce:
500 grams frozen cherries
1/3 cup sugar
1 tbsp cornstarch
2 tbsp water
3 tablespoons orange juice + 1 tbsp zest
1 tsp cherry or vanilla extract
2 tbsp brandy

This sauce is so delicious it can (and SHOULD) be put to a variety of uses: pour over ice cream for a classic cherries jubilee; mixed in greek yogurt for a cold breakfast treat or just consumed by the spoonful straight from the pan.  I chose to make vanilla cupcakes, blend half the sauce with vanilla frosting to make cherry frosting, and drown the cupcakes and plates with a generous helping of sauce on top.

To make the sauce, whisk together sugar and cornstarch in a large saucepan.  Stir in water and orange juice and bring to a boil over medium-high heat, until thickened.  Stir in cherries and zest and let simmer for 10 minutes.

Remove cherries from heat, and stir in extract.  Pour brandy over top and ignite with a long lighter.  Gently shake the pan back and forth to spread and then slowly extinguish the flame as the brandy burns off.  Use to your own aim…

(oh and in case you’re wondering about the presentation, I have a mini muffin tin that is perfect to make bite-sized nibbles out of the last of the batter and/or to place atop a full-sized cupcake for dramatic effect!)

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