Colorado Cherry Jamboree Recipe
(Excerpted from Holly Arnold Kinney’s “The Fort Restaurant Cookbook”)
There’s something special about a simple dessert that makes the most of the season’s best ingredients. The Colorado Cherry Jamboree — also known as Cherries Jubilee — is made with sweet cherries from Colorado’s Western Slope and finished with a quick flambé for a touch of flair. It’s a classic recipe from The Fort’s early days and a perfect treat to enjoy on a warm summer evening. Follow the recipe below to enjoy this warm-weather favorite at home.
Serves 4 to 6
Ingredients
½ c. sugar
2 tbsp. cornstarch
¼ c. water
¼ c. orange juice
1 lb. Bing or other dark, sweet cherries, rinsed and pitted, or 1 (16oz.) package of frozen cherries
½ tsp. finely grated orange zest
Vanilla ice cream
1 tbsp. cherry brandy or liqueur or ¼ tsp. cherry extract
¼ c. cognac or brandy
Directions
Whisk together the sugar and cornstarch in a skillet or sauté pan. Stir in the water and orange juice. Bring to a boil over medium-high heat, whisking until thickened.
Stir in the cherries and orange zest. Return to a boil then reduce the heat. Simmer for 6 to 8 minutes if using fresh cherries, 2 to 3 minutes if using frozen.
While the cherries are cooking, scoop the ice cream into serving bowls.
Remove the cherries from the heat and stir in the cherry brandy. Carefully ignite it using a long fireplace match. Gently shake the pan until the blue flame has extinguished itself.
Spoon the cherries over the ice cream and serve immediately.