Cherries Jubilee Recipe

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Cherries Jubilee

Vickie Parks


There are dozens of ways to make Cherries Jubilee, this is my favorite. It's so good and rather easy to make. The key to a successful flambé is to heat the brandy over low heat so it slowly reaches the appropriate temperature but retains it's alcohol content, which is important for it to ignite. For this recipe, canned Cherry Pie Filling is NOT a suitable substitute for canned cherries. [A little history of this dessert. Cherries were Queen Victoria's favorite fruit, so legendary French chef Auguste Escoffier created this impressive dish to honor Queen Victoria at her Jubilee celebration.]

pinch tips: How to Make a Pie Shell & Lattice Top





5 Min


20 Min


Stove Top


16 oz
canned bing cherries, pitted and drained
3/4 c
red currant jelly
1/4 tsp
orange peel
1/4 c
cherry brandy or cherry kirsh
4 scoop(s)
vanilla ice cream
4 sprig(s)
fresh mint, for garnish (optional)

Directions Step-By-Step

For each serving, place a scoop of ice cream in a bowl; set aside.
In a small skillet heat the brandy slowly over low heat.
In a medium skillet heat currant over low heat until melted. Add the cherries and orange peel, stirring constantly, until the mixture begins to boil.
Just before serving, return to small skillet and ignite the brandy with a match and let it flame for only a few seconds.
Pour the flaming brandy over heated cherries and stir quickly until the flame is distinguished.
Pour hot cherry sauce over the ice cream scoops. Garnish with a sprig of fresh mint, if desired. Serve immediately.

About this Recipe

Main Ingredient: Fruit
Regional Style: French
Dietary Needs: Low Fat, Low Sodium
Other Tag: Quick & Easy