Classic Cherries Jubilee

After an awesome appetizer of ox-tongue sandwich with horseradish, the man's father had a craving for Cherries Jubilee. So he set the man to work to get a good recipe to do the dessert.

In between, there was dinner where I ate many many portions of corn and spaghetti chilli padi aglio e olio, I offered no help to the man in whipping up dessert. I was busy stuffing my face full of crisp cold lettuce and cucumbers.

The man dug out the cognac pushed deep to the back of the liquor cabinet. So many bottles of those have been given by strange people over the festive occasions, forgetting that no one drinks brandy at home. Oh well. We put cognac to good use tonight. Just like how we opened a bottle of Charmes Chambertin Grand Cru Bouchard 2005 to use it for steak sauce and drank a glass each as an afterthought.

The man flambéed the cherries. They merrily simmered away in the pan. Then he poured them over scoops of Tillamook French Vanilla.

Cherries Jubilee were ready! Put into a bowl, the dessert looked rather pretty. It was quite delicious, except I'm not too fond of the sugary part of it. Desserts are meant to be sweet and I'm not hot about it being too sweet. I could only do 3 spoonfuls before pushing the bowl away.