Cherry Flambe

This is the dessert Chef Justin prepared for us On Monday night. Believe me, this was fabulous. Everyone was all but licking the bowl. As we are fast approaching cherry season here in the Valley, get ready.

  • 2 cups fresh cherries (yes, they were the first ones this year)
  • 3 oz. rum
  • 2 tbsp. butter
  • 3 tbsp. brown sugar

Pit and halve the cherries. Pour 2 oz. of the rum over the cherries and allow to marinate for 1 hour, at least.

Melt the butter and sugar on high heat and cook to the caramel stage. Add the cherries to one side of the pan and remaining rum to the other side of the pan and ignite. Continue to cook for 3-4 minutes, remove from heat and serve.


Vanilla Pudding

  • 2 large eggs
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 vanilla bean, slice lengthwise and scrape out the seeds,
  • 2 cups whole milk
  • 1 tbsp. butter

Mix all the ingredients in a sauce pot in order of the recipe except for the butter. Place on medium heat, stirring c onstantly until the mixture becomes thick.

Stir in the butter and serve chilled with the cherries.


* Note…save the vanilla beans in a tight container and when you have enough, put into a bottle of vodka to age. Voila! Vanilla vodka.



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