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Boozy Cherries Jubilee

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Old school never goes out of style with this boozy twist on a classic, featuring rum, sweet cherries, creamy ice cream and a flaky crust garnish.

Ingredients

Scale
  • 9 Portions #05433 Chef Pierre® Cherry Cobbler
  • 9 Scoops Vanilla ice cream
  • ¼ lb Unsalted butter
  • 1 Lemon, zested into strips and juiced
  • 2/3 cup Golden rum
  • Powdered sugar, as needed

Instructions

  1. Preheat convection oven with tray on middle rack to 350° F.
  2. Unwrap cobbler, discard cover and bake for 70 minutes until filling boils and top crust is golden.
  3. Let cool at least 1 hour; remove top crust and reserve.
  4. Portion ice cream into medium-sized bowls and store in freezer. This can be done ahead.
  5. Portion nine 1-cup servings of cobbler, including some of the bottom crust, into a large sauté pan.
  6. Over medium-high heat, bring to simmer with unsalted butter, stirring often.
  7. Add lemon zest and lemon juice. Stir well.
  8. Add rum and using a long match, ignite the rum and let burn for 8-10 seconds. Stir to incorporate.
  9. Portion cobbler mixture over ice cream and garnish with reserved cobbler crust and powdered sugar.

Notes

Sara Lee Frozen Bakery

Find it online: https://brandpointspluscanada.com/boozy-cherries-jubilee/