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Blueberry and Bing Cherry Jubilee


Blueberry and Bing Cherry Jubilee

1 cup blueberries, preferably wild Maine
1 cup Bing cherries (15), pitted and halved
2 Tbsp. granulated sugar
Pinch of salt
Pinch of nutmeg
1 1/2 Tbsp. Kirsch
2 tsp. cornstarch
1 Tbsp. water
1 tsp. lemon juice

Vanilla ice cream

In a small saucepan combine blueberries, cherries, sugar, salt and nutmeg. Place over medium heat and cook until fruit is softened and sugar is dissolved, about 2 minutes.

Add Kirsch and flambé.

In a small ramekin, combine cornstarch and water until smooth.

Add cornstarch slurry to saucepan and cook over low heat until slightly thickened.

Remove from heat stir in the lemon juice and serve warm over ice cream.

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