Name: Cherries Jubilee on the Grill
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10 serving(s)
Ingredients: 2 tsp cornstarch; 2 tbsp (30 ml) water; 1 jar (19 oz/540 ml) pitted morello cherries in syrup, drained; 3 cups (405 g) frozen or fresh cherries, pitted; ½ cup (105 g) sugar; ¼ cup (60 ml) kirsch or dark rum

Ingredients

- 2 tsp cornstarch
- 2 tbsp (30 ml) water
- 1 jar (19 oz/540 ml) pitted morello cherries in syrup, drained
- 3 cups (405 g) frozen or fresh cherries, pitted
- ½ cup (105 g) sugar
- ¼ cup (60 ml) kirsch or dark rum

Preparation

- Preheat the grill, setting the burners to high.
- In a small bowl, combine the cornstarch and water.
- In a cast iron skillet, off the heat, combine the morello cherries, fresh or frozen cherries, and sugar. Place the skillet directly on the grill. Bring to a boil. Simmer for 3 minutes or until the syrup starts to thicken. Add the cornstarch mixture and simmer for 1 minute, stirring constantly with a wooden spoon.
- Off the heat, add the alcohol. Flambé, if desired.
- Serve with barbecue lemon poppy seed cake and crème fraîche, if desired.

Cherries Jubilee on the Grill

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