Cherries Jubilee: A Classic Flambéed Dessert
Cherries Jubilee
Cherries Jubilee. Oh, this dessert isn’t just a recipe; it’s a direct portal back to my grandmother’s bustling kitchen, a place perpetually filled with the comforting hum of good food and the most intoxicating aromas. I vividly remember being a little girl, absolutely wide-eyed and mesmerized by the magical flambé, convinced that Grandma was performing pure sorcery right before my eyes. For the longest time, the idea of recreating that dazzling spectacle myself felt daunting, too fancy, too complicated for a home cook like me.
But one glorious day, armed with a basket of perfectly ripe Cherries Jubilee and a healthy dose of courage, I decided it was time to embark on my own kitchen adventure with this stunning classic. And let me tell you, the real talk is, it’s remarkably simpler than it appears, delivering a glorious victory every single time – much like the joy of mastering other delightful treats, even something as different as our peppermint mocha pudding parfaits. Just as we consider the perfect presentation for a dessert, we also delve into the nuances of enjoyment, perhaps pondering what is the best way to serve Terra Massoud for an exquisite main course.
Cherries Jubilee: A Classic Flambéed Dessert
Course: DessertsCuisine: AmericanDifficulty: Medium4
servings30
minutes40
minutes300
kcalA spectacular, elegant dessert featuring warm, flambéed cherries in a rich brandy sauce, served dramatically over creamy vanilla ice cream.
Ingredients
4 cups fresh cherries, pitted
1/2 cup granulated sugar
1/4 cup cherry liqueur (such as Kirsch or cherry brandy)
1/4 cup brandy (cognac or similar)
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of ground cinnamon (optional)
Vanilla ice cream, for serving
Directions
- Pit the fresh cherries. If using frozen cherries, thaw them completely and drain any excess liquid to prevent a watery sauce.
- In a large, heavy-bottomed skillet over medium heat, melt the unsalted butter.
- Add the pitted cherries, granulated sugar, vanilla extract, and the optional pinch of cinnamon to the skillet.
- Cook, stirring occasionally, for 5-7 minutes. The cherries should soften slightly and release their juices, forming a light syrup.
- Remove the skillet from the heat. Pour in the cherry liqueur.
- Gently warm the brandy in a separate small saucepan or a microwave-safe dish (be careful not to boil it).
- Carefully pour the warmed brandy into the skillet with the cherries. Standing back, ignite the brandy with a long match or kitchen lighter.
- Let the flames subside naturally. Gently swirl the pan if needed to ensure the alcohol burns off. This process usually takes about 30-60 seconds.
- Once the flames have extinguished completely, return the skillet to low heat for another minute, stirring gently to combine the rich sauce.
- Serve the warm Cherries Jubilee immediately over generous scoops of vanilla ice cream in individual bowls.
Notes
- Safety First, Always!: Flambéing can be a bit intimidating, but it’s totally manageable. Just make sure to remove the pan from direct heat before adding the brandy, warm the brandy slightly, and use a long match. Keep a lid nearby just in case, though the flames usually die down quickly on their own. It’s a showstopper, and you’ve got this!
- Cherry Pickin’ Perfection: While fresh cherries are divine, don’t shy away from frozen ones in the off-season! Just make sure they’re thawed and well-drained before adding them to the skillet to prevent a watery sauce. A little extra cherry juice, however, is a bonus flavor boost!
- Our Family’s Secret Swirl: For an extra layer of warmth and spice, my grandma always added a tiny pinch of freshly grated nutmeg along with the cinnamon. It’s subtle but truly elevates the flavor, making the sauce even more irresistible. Give it a try for that extra ‘oomph’!
