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Cherries Jubilee

Servings: 4
What is Cherries Jubilee?

Cherries Jubilee is a dessert that was created by August Escoffier in honor of Queen Victoria's Diamond Jubilee. It consists of fresh pitted bing or other dark red cherries, sugar and Kirsch (cherry brandy), or brandy or cognac, which are combined, flambéed and spooned over vanilla ice cream. The Cherries Jubilee is usually prepared in a chafing dish "tableside" at elegant restaurants for a grand presentation!

Cherries Jubilee was a popular dish in American restaurants from the 1930s through the 1960s and became a stylish dessert for dinner parties, too. Its dramatic presentation and winning flavor are evidence of this dessert’s timeless appeal.

2 cans (14.5 oz. to 16 oz. cans) dark pitted cherries, with juice* (see note below)
1/2 cup granulated sugar
3 tbsp. unsalted butter, at room temperature
1/2 cup cherry brandy or Kirsch* (see note below)
1 pint vanilla ice cream

You will need 4 individual dessert cups or bowls to serve the cherries jubilee in.

In a long handled saute pan over medium heat, combine the cherries and juice with the sugar. Cook, stirring occasionally, until the sugar is dissolved and the liquid is reduced by half, 3 to 5 minutes. Add the butter and stir until melted and completely incorporated. Remove the pan from the heat, add the brandy and return the pan to medium heat. Bring the mixture to a boil. (Don't forget to dim the lights when you add the brandy!) The brandy may ignite but will eventually burn off.

Divide the ice cream among 4 bowls and top with the cherry mixture. Serve immediately.

*Notes: Substitutions
Cognac or regular brandy may be substituted for the cherry brandy (also called Kirsch) in this recipe.

Fresh dark cherries may be used instead of canned cherries. Make sure to remove the stems and pit the cherries before preparing the dish.

Makes 4 servings.

Source: DianasDesserts.com
Date: April 4, 2002