Cherries jubilee is a cherry sauce served over vanilla ice cream. The dessert enjoys a royal heritage, having first been prepared in 1887 for Queen Victoria’s Golden Jubilee celebration. Its creation is credited to chef Georges-Auguste Escoffier. This dish is unique in that the cherries and liqueur which go into its creation are flambéed, employing the alcohol in the liqueur—traditionally Kirschwasser—as an accelerant.
Recipe Servings: 2
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup sugar
- 1 Tbsp cornstarch
- Dash of salt
- ⅔ cup water
- 2 cups sweet cherries, pitted and halved
- 4 scoops vanilla ice cream
- 2 Tbsp kirsch, divided
Directions
- Combine sugar, cornstarch, salt, and water in a small saucepan set over medium heat.
- Cook for about 5 minutes until mixture thickens, stirring constantly.
- Stir in cherries. Reduce heat to low, cook 3–5 minutes, stirring occasionally.
- Remove the sauce from heat.
- Divide the ice cream between two fireproof serving bowls, placing two scoops in each bowl.
- Divide the cherry sauce equally between the two bowls, pouring it over the ice cream.
- Pour a tablespoon of kirsch into each bowl over the cherry sauce.
- Ignite the kirsch in the bowls using a lighter and serve immediately.
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