Prep 30 mins
Cook 0 mins
These cherries jubilee sundaes add delicious crepes, whipped cream and nuts to the common cherry sauce. The cherry brandy is left out of this creation so that children can enjoy this special treat as well. Recipe created for RSC #12.
- 1 cup prepared whipped cream (I use homemade)
- 1⁄2 cup almonds, sliced
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 3 cups fresh sweet bing cherries, pitted
- 3⁄4 cup cherry juice or 3⁄4 cup cranberry-cherry juice
- 1⁄8 teaspoon almond extract
- 1⁄8 teaspoon ground cinnamon
- 10 prepared round crepes (I used refrigerated ready-to-use 9-inch crepes)
- 2 pints sugar-free vanilla ice cream
- 1⁄4 cup sugar-free chocolate syrup (I use Hershey's)
- Make sure whipped cream is chilled and ready to use.
- In large nonstick skillet, cook the almonds over medium heat, stirring often, until lightly browned, about 1 minute.
- Remove to plate and reserve.
- Wipe out the skillet with paper towel.
- In a small bowl, combine the sugar and cornstarch.
- In the skillet, add the cherries, juice, almond extract and cinnamon to the skillet; cook over medium heat, stirring, until heated through, about 3 minutes.
- Add the cornstarch mixture.
- Cook until the mixture thickens and then remove from heat.
- Fold each crepe in half and then in thirds, to form a wedge shape; place on plates.
- Into the opening of each crepe, place 1/4 scoop of vanilla ice cream.
- Top each crepe with 1/4 cup cherry sauce and sprinkle with the toasted almonds.
- Drizzle each crepe with chocolate syrup.
- Top each crepe with a dollop of whipped cream.
These are really good. I love the cherries and almonds together with the ice cream and crepes. I think nest time I make it, I would probably warm the crepes first, just enough to get them a little toasty, because mine were a bit gummy. Good job!