Cherries Jubilee

Short Description

Cherries Jubilee is a classic flambé dessert in which sweet, ruby-red cherries are gently simmered in a lightly thickened syrup, perfumed with kirsch or brandy, and dramatically ignited just before serving. Traditionally spooned over vanilla ice cream, it offers a nostalgic blend of warm, boozy fruit and cold, creamy contrast—perfect for ending a special meal on a theatrical note.

Why You’ll Love This Recipe

• Elegant yet straightforward. A handful of pantry staples and fresh or frozen cherries produce restaurant-quality flair at home.

• Show-stopping presentation. The brief flambé impresses guests without demanding advanced pastry skills.

• Flexible timing. The cherry sauce can be prepared ahead and flambéed tableside in minutes.

• Season-spanning. Works equally well with summer’s fresh cherries or high-quality frozen fruit in the colder months.

• Naturally gluten-free. Ideal for accommodating diners with wheat sensitivities.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Sweet cherries, pitted (fresh or frozen)

• Granulated sugar

• Lemon juice

• Unsalted butter

• Kirsch (cherry brandy) or cognac

• Vanilla extract

• Vanilla ice cream, for serving

Directions

1. Prepare the cherries. In a wide sauté pan, combine cherries, sugar, and lemon juice. Cook over medium heat until the fruit releases juices and the sugar dissolves, about 3 minutes.

2. Thicken slightly. Add butter and continue to simmer 2–3 minutes, or until the syrup lightly coats a spoon.

3. Flavor. Stir in vanilla extract. Remove the pan from direct heat.

4. Flambé. Warm the kirsch in a small ladle or metal measuring cup; ignite carefully with a long match, then pour the flaming liquor over the cherries, tilting the pan gently until the flames subside.

5. Serve. Spoon the hot cherries and their syrup over scoops of vanilla ice cream immediately.

Servings and Timing

• Yield: 4 generous servings

• Active Prep Time: 10 minutes

• Cook Time: 5 minutes

• Total Time: 15 minutes

Variations

• Spiced Winter Jubilee: Simmer a cinnamon stick and two strips of orange zest with the cherries; replace kirsch with dark rum.

• Berry Blend: Swap half the cherries for blackberries or raspberries for a mixed-fruit twist.

• Chocolate Touch: Add 30 g (about 2 Tbsp) of finely chopped dark chocolate to the hot syrup just before serving for a silken cocoa note.

• Almond Accent: Substitute amaretto for kirsch and garnish with toasted sliced almonds.

Storage/Reheating

• Refrigeration: Cool leftovers, transfer to an airtight container, and refrigerate up to 3 days.

• Freezing: Not recommended; freezing alters the syrup’s texture.

• Reheating: Warm gently in a small saucepan over low heat until just simmering. If desired, refresh with 1 Tbsp additional kirsch at the end, but do not re-flambé.

FAQs

How do I safely flambé without special equipment?

Use a long match or lighter, keep a lid nearby to smother flames if needed, and always ignite the warmed liquor off the heat source.

Can I omit the alcohol?

Yes. Replace the kirsch with an equal amount of cherry juice and skip the flambé; the result will lack the traditional aroma but remain delicious.

Will frozen cherries work?

Absolutely—thaw and drain them first to prevent an overly thin sauce.

What type of pan is best?

A shallow, heavy-bottomed sauté pan (preferably stainless steel) offers even heat and ample surface area for flambéing.

Can I make the sauce in advance?

Yes. Prepare steps 1–3 up to 24 hours ahead, refrigerate, then reheat and flambé just before serving.

Why did my flames die out quickly?

Alcohol content matters; spirits below 40 % ABV may not sustain a flame. Warm—but do not boil—the liquor before lighting for best results.

Is there a non-dairy serving option?

Serve the warm cherries over coconut or almond-milk ice cream, or alongside dairy-free vanilla custard.

How do I prevent sugar crystallization?

Brush down the sides of the pan with a damp pastry brush during simmering, or add 1 tsp corn syrup to inhibit crystals.

Can I scale the recipe for a crowd?

Yes—double all ingredients but flambé in two batches to avoid an excessively large flame.

What if I prefer a thicker sauce?

Dissolve 1 tsp cornstarch in 1 Tbsp cold water and stir it into the simmering cherries before flambéing; cook until slightly glossy.

Conclusion

Cherries Jubilee turns simple cherries and spirits into a sophisticated finale that dazzles both palate and eye. With minimal preparation and a brief flourish of flame, you can revive this timeless classic for modern gatherings, ensuring every spoonful delivers warm, aromatic fruit over cool, velvety ice cream—a combination that never goes out of style

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