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Cherries Jubilee is one of the easiest desserts you’ll ever make, and one of the best!
Made with just a few ingredients, this quick and easy cherry sauce is served warm over vanilla ice cream for a delightful ending to any meal. And you don’t need baking skills to make this elegant, old school classic! Cherries Jubilee is prepared right on the stove top in less than 15 minutes.
Do you have to flambé Cherries Jubilee?
Flambéing is a very easy trick used to caramelize the sugars in a sauce such as this Cherries Jubilee. This easy method will also deepen the flavors of the dessert while burning off some of the liquor. It’s simple to do, and nothing to be afraid of if you follow the directions. However, if you don’t want to try flambéing your Cherries Jubilee, no worries. The sauce will still be delicious and perfectly wonderful served over ice cream. Once the cherries are cooked and the sugar dissolved, the sauce will start to thicken and become syrupy. Add the Kirsch (cherry brandy) or rum to the pan and ignite the alcohol with a utility lighter or long fireplace match. Swirl the pan around until the flames subside and you’re done!
Cherries Jubilee is a true classic that has stood the test of time.
This simple dessert has been around since the late 1800’s when it was created by French chef, Auguste Escoffier for Queen Victoria’s Golden Jubilee celebration. Any dessert that is still celebrated after more than 100 years is worth noting in my book.
Cherries Jubilee is made with Kirsch (cherry brandy) or rum, granulated sugar and fresh lemon juice.
I keep a bottle of cherry brandy in the refrigerator for an occasional nightcap or after dinner drink. We also add it to as many recipes as we can like our Cherry Ice Cream with dark chocolate, and this delicious Cherry Almond Breakfast Cake. Kirsch keeps for a very long time and I bet you won’t regret having it on hand. Don’t settle for the cheapest you can buy. This is one of those times when buying the best makes all the difference. Thrill your guests with this terrific dessert or make it a special night with your favorite somebody.
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- 1 pound fresh ripe sweet cherries, cleaned and pitted
- ⅓ cup granulated sugar
- juice of ½ a lemon
- ⅓ cup cherry brandy (Kirsch) or rum
- Vanilla ice cream, for serving
- Wash and pit the cherries (leave whole.) Place the cherries in a flameproof skillet large enough to fit the fruits in a single layer. Add the sugar and lemon juice and stir to combine. Cover the pan and heat on medium-low until the sugar dissolves, about 5 minutes.
- Uncover the pan and increase the heat to medium-high. Cook until the cherries are juicy and syrupy, about 5 minutes.
- Slide the pan off the heat and add the Kirsch. Ignite the alcohol with a utility lighter or long fireplace match. Quickly move the skillet back onto the burner and gently shake and swirl until the flames subside, about 30-45 seconds.
- Remove from the heat and serve immediately spooned over vanilla ice cream. Store any leftovers in a jar in the refrigerator.
- Scoop the ice cream into pretty glasses or dishes and store in the freezer until needed. You’ll be ready to serve dessert as soon as the sauce is finished.
- Substitute thawed frozen cherries when fresh are not available.
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Here are a few more recipes you might enjoy:
During the long, hot, humid, dog days of summer, it’s hard to beat a nice cold scoop of homemade ice cream! Click HERE to get the recipe for Cherry Ice Cream with dark chocolate.
Classic Cherry Clafoutis (pronounced “klafuti”) is a traditional French dessert with a thick, rich, eggy custard and plenty of fresh cherries. Click HERE to get the recipe for Cherry Clafoutis.
Moist and tender with a sweet crackly top, our Cherry Almond Breakfast Cake is a great way to enjoy the short and delicious cherry season! Click HERE to get the recipe for Cherry Almond Breakfast Cake.
Thanks so much for stopping by! Tricia
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