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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cherries Jubilee   
    Categories: Fruits, Citrus, Booze, I scream   
         Yield: 3 servings   
       
         1 sm Orange   
         4    Cardamom pods   
         2 tb Unsalted butter   
         2 tb Granulated sugar; to taste   
         8 oz Fresh sweet cherries;   
              - pitted   
         2 tb Cognac or brandy   
              Salt   
              Ice cream or pound cake; for   
              - serving   
       
     Fine grate about 1/4 teaspoon zest from the orange, then   
     halve the fruit and squeeze out 2 tablespoons juice.   
     Place the cardamon pods on a cutting board and use the   
     side of a chef’s knife to lightly press on them,   
     bruising them.   
        
     In a medium skillet over medium heat, combine butter,   
     sugar, cardamom seeds and pods, and orange juice. Gently   
     stir the mixture until the sugar dissolves, 2 to 3   
     minutes.   
        
     Add the cherries and orange zest to the saucepan. Cook   
     cherries until they become tender and release their   
     juices, 2 to 5 minutes. Turn off the heat and leave the   
     pan on the stove.   
        
     Pour Cognac or brandy into a big metal ladle capable of   
     holding 2 tablespoons of liquid, or a small saucepan.   
     With a stick lighter or long match, carefully warm the   
     brandy by gliding the flame directly over the liquid   
     (stand back as you do this). When the brandy is warm   
     enough, it will ignite with blue flames. Immediately   
     pour the flaming brandy over the cherries and allow   
     flames to burn off, about 30 seconds to 1 minute.   
        
     After the flames have died, turn the burner to medium   
     heat and reduce the sauce until it begins to thicken, 1   
     to 2 minutes. Add a tiny pinch of salt to taste and   
     spoon warm cherries over ice cream or cake.   
        
     By: Melissa Clark   
        
     Yield: 2 to 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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