Cherries Jubilee with Orange Mascarpone Crepes


Cherries Jubilee with Orange Mascarpone Crepes

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Servings and Ingredients

1 (8 oz.) pkg. mascarpone cheese
2 tsp. fresh orange zest
1 tbsp. fresh orange juice
2 tbsp. Hy-Vee honey
8 prepared crepes, from the Hy-Vee produce aisle
1 (12 oz.) bag frozen unsweetened Hy-Vee dark sweet cherries
½ c. brown sugar
2 (1-inch wide each) pieces of peel and juice from 1 lemon
⅛ tsp. freshly grated nutmeg
⅓ c. rum or brandy
2 c. It's Your Churn premium vanilla bean ice cream, divided


  1. For the cherry sauce, in a large saute pan, bring cherries, brown sugar, lemon peel and juice and nutmeg to a simmer over medium-high heat. Simmer for 5 minutes or until slightly reduced. Turn off heat and add the alcohol. Using caution and a long stem lighter, light cherry sauce on fire to burn off alcohol.
  2. For the crepes, combine mascarpone cheese, orange zest and juice, honey, cardamom and salt in a small bowl.
  3. Using a spoon, spread 2 tablespoons of mascarpone filling on 1 crepe. Fold crepe in half, and then in half again creating a triangle. Repeat with remaining filling and crepes. Cover and set aside.
  4. To serve, place two mascarpone-filled crepes in a shallow dish, top with 1/2 cup ice cream and 1/4 cup cherry sauce. Repeat with remaining crepes, ice cream and sauce.

Nutrition facts


760 Calories per serving

Amounts Per Serving

  • Total Fat: 37g
  • Cholesterol: 125mg
  • Sodium: 95mg
  • Total Carbohydrates: 89g
  • Protein: 9g

Daily Values

Vitamin A 20%
Vitamin C 25%
Iron 2%
Calcium 25%

Recipe Source:

Chef Andrew from Ankeny #1, KCCI-TV recipe, February, 2017.