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Cherries Jubilee

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Cherries Jubilee is a classic French flambé dessert in which sweet cherries are simmered with sugar, thickened slightly, ignited with cherry brandy or rum, and spooned hot over cold vanilla ice cream for a dramatic tableside finish.

Ingredients

Scale
  • 1 lb (450 g) fresh or frozen sweet cherries, pitted
  • 1/2 cup (100 g) granulated sugar
  • 1 Tbsp cornstarch
  • 1/4 cup (60 ml) water or cherry juice
  • 1 Tbsp fresh lemon juice
  • 1/4 tsp ground cinnamon (optional)
  • 1/4 cup (60 ml) Kirsch (cherry brandy) or dark rum
  • 1 pint (about 4 cups/560 g) vanilla ice cream, for serving

Instructions

  1. In a wide sauté pan, whisk the sugar and cornstarch together, then stir in the water (or cherry juice), lemon juice, and cinnamon until smooth.
  2. Add the pitted cherries and place the pan over medium heat. Bring to a gentle simmer, stirring occasionally, until the cherries release their juices and the sauce thickens and becomes glossy, about 5 minutes.
  3. Remove the pan from the heat, pour in the Kirsch or rum, and carefully return the pan to the burner. Tilt the pan slightly (or use a long match) to ignite the alcohol and flambé until the flames subside, 15–20 seconds.
  4. Scoop vanilla ice cream into serving bowls. Spoon the hot cherry sauce evenly over the ice cream and serve immediately.

Notes

  • Frozen cherries work just as well as fresh—no need to thaw first.
  • Always remove the pan from direct heat before adding liquor to minimize flare-ups.
  • Amaretto or orange liqueur can substitute for Kirsch for a different flavor profile.
  • For a non-flambé version, simply simmer 1–2 minutes longer to cook off most of the alcohol.

Nutrition

Keywords: cherries jubilee, flambé dessert, French classic, Kirsch, ice cream topping

Find it online: https://recipesfoodeasy.com/cherries-jubilee/