Making Cherries Jubilee

September 24th is Cherries Jubilee Day! This fun-to-say dessert is a combination of cherries and liqueur which is flambéed and usually served over vanilla ice cream.

The dessert is said to have been created by Auguste Escoffier who made it for Queen Victoria of England during one of her jubilee celebrations. Whatever the origin, setting fruits and liqueur on fire has been extended to bananas (for Bananas Foster), mangos (Mangos Diablo, which is mango and tequila), and even peaches (Pêches Louis — peaches and whiskey).

In the video above, Chef Robert Dedrick shows how he prepares Cherries Jubilee at Maison Carlos in Florida. He starts off by putting some butter in a very hot pan and then adding some brown sugar. This makes a nice dark caramel sauce to which he adds the cherries. He then adds cherry liqueur and a bit of brandy, which both give him the flare up of the flambé. It’s a very simple process, just make sure you don’t set anything but the cherries on fire!

Cherries Jubilee
from Diana’s Desserts

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

~ 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.

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