Cherries Jubilee

Ablaze in glory, Cherries Jubilee is one of those iconic, fancy desserts that is so deceptively simple, as many perfect desserts are...(like my Affogato).  Cherries jubilee is simply cherries in a brandy sauce, that happens to be set aflame, but not totally necessary if you aren't a risk taker, to achieve the essence of the golden liquor without the drama.  Spoon over cold, quality vanilla ice cream, and it's dessert heaven.

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This flambéed cherry dish has been delighting diners for over a century.  Its combination of warm, boozy cherries and cool, creamy ice cream creates a contrast that’s both visually stunning and irresistibly delicious.

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A Brief History of Cherries Jubilee
Cherries Jubilee is said to have been created by the legendary French chef Auguste Escoffier in honor of Queen Victoria’s Golden Jubilee in the late 19th century. The queen was known for her love of cherries, and this dessert was a fitting tribute. Since then, it has remained a staple in fine dining, often flambéed table side.

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I USED A BOURBON WHISKEY FROM SIX & TWENTY IN GREENVILLE, SOUTH CAROLINA

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Why You’ll Love This Dessert

• Elegant yet simple – Despite its luxurious reputation, Cherries Jubilee requires just a few ingredients and minimal effort.
• Flamboyant presentation – The flaming effect (thanks to the addition of liquor) makes it a show-stopping dessert.
• Perfectly balanced flavors – Sweet cherries, caramelized sugar, and a touch of citrus blend beautifully with vanilla ice cream.

Tips for the Perfect Cherries Jubilee

• Use fresh cherries when they’re in season for the best flavor, but the Organic brand I buy from Costco in the frozen foods department is no fail for me.
• Warm the brandy.  Having the brandy warm (even if it's 30 seconds in the microwave) assists in ensuring your cherries jubilee will put on a show ;-)
• Flambé safely – Always ignite the liquor away from flammable materials and keep a lid nearby in case you need to extinguish the flames.
• Experiment with flavors – Try swapping the brandy for rum or amaretto.

I use a T-Fal non-stick skillet and dish this up in cute coupe dessert cups.

Cherries Jubilee
Ingredients:
Serves 4

• 1 cup fresh or frozen cherries (pitted)
• 1 tablespoon sugar (I used coconut sugar for a deeper flavor)
• ¼ cup brandy or whiskey, warmed
• 1 tbsp butter
• 1 teaspoon orange zest,  from a freshly zested orange
• Small pinch sea salt
• Vanilla ice cream for serving

Instructions:

1. In a skillet over medium heat, combine butter, cherries, sugar, salt and orange zest. Cook until the cherries soften and release their juices, about 5 minutes.

 

1. Remove the pan from the heat if you have a gas stove and pour in the brandy and carefully ignite with a long lighter.  If you have a gas burner, turn the flame back on low and slightly tip the pan so that the sauce touches the flame to ignite.  Allow the flames to burn out naturally, which may take 30-45 seconds. (*See alternative non-flame method below)

 

1. Spoon the warm cherries over scoops of vanilla ice cream and serve immediately.

*If you prefer not to have the flambe effect, simply simmer stovetop for about 5 minutes additional after adding the brandy to ensure all the alcohol has cooked out of the cherries before serving.