Cherries jubilee

Cherries Jubilee was created by French chef August Escoffier in honour of Queen Victoria's Diamond Jubilee.

Ingredients

50 g	Unsalted butter
¼ cup	Caster sugar
2 pieces	Orange peel, thinly sliced, no pith
500 g	Pitted cherries, dark (Main)
¼ cup	Kirsch (Main)

Directions

1. Melt the butter over medium heat in a large frying pan or chafing pan. Add the caster sugar and orange peel and stir a little to dissolve the sugar. Add the cherries. Cook until tender, about 5 minutes.
2. Remove from the heat. Add the kirsch, and carefully ignite. Cook until the flame is extinguished.
3. Great served warm over vanilla ice cream, pavlova, cheesecake or Christmas pudding.