Title: Cinnamon Basil Cherries Jubilee
Categories: Dessert Fruit Herb
Yield: 8 Servings

CINNAMON ICE CREAM
3		Eggs
2/3	c	Sugar
2	c	Milk
2		Cinnamon sticks
2	c	Heavy cream
2	ts	Vanilla extract
SAUCE
2		One-pound cans dark sweet cherries; drained - syrup reserved
6		To 8 sprigs cinnamon basil - (about 1/4 cup leaves) - tied i
1	tb	Cornstarch mixed with
1	tb	;Cold water
1/2	c	Brandy
4	tb	Kirsch
		Cinnamon basil sprigs - to garnish

Ice Cream: In a medium saucepan, beat together eggs and sugar. Stir in the milk and cinnamon. Cook, stirring constantly, over low heat 12 to 15 minutes, or until thickened. Let cool to room temperature. Remove cinnamon sticks, stir in cream and vanilla and chill, covered, until ready to freeze in an ice cream maker, following the manufacturer's directions. Store ice cream in the freezer until ready to serve.

Sauce: In a small saucepan, combine cherry syrup and the bundle of cinnamon basil. Bring to a simmer over moderate heat. Add the cornstarch-water mixture to the simmering liquid and cook, stirring constantly, until sauce comes to a boil and thickens slightly. Remove from the heat and let cool to room temperature. Remove the cinnamon basil, cover sauce tightly, and set aside.

Place a decorative chafing dish over medium heat. Add cherries and stir until heated. Carefully pour brandy into the dish, let the brandy warm a few seconds, then ignite it with a match. Gently baste cherries with the brandy until the flame dies. Stir in reserved cherry sauce and kirsch and beat until just warm. Serve over cinnamon ice cream. Garnish each dish with cinnamon basil sprigs.

McNeely writes: "With an alcohol burner or tabletop stove, you can assemble this simple, yet impressive, dessert at the table."

From Ron McNeely's "Sweet Elegance" article in "The Herb Companion." Dec. 1995/Jan. 1996, Vol. 8, No. 2. Pp. 56-57. Electronic format by Cathy Harned. From: Cathy Harned Date: 02-19-96

previous

next