Cherries Jubilee Recipe

No Photo

Have you made this?

 Share your own photo!

Cherries Jubilee

Shirley Murtagh

By
@Squirrelishone

This recipe hails from my Fondue cookbook (Better Homes and Gardens) copy right, no date given but think it must have been published around 1972.
I have made this recipe a few times and everyone quests and family have loved it. It is one of those old tried and true recipes. Really easy to make and quite a show stopper. Enjoy!


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Serves:
8
Prep:
5 Min
Cook:
5 Min
Method:
No-Cook or Other

Ingredients

1 16 oz. can pitted dark sweet cherries
1/4 cup sugar
2 tbsp cornstarch
1/4 cup brandy, kirsch, or cherry brandy (i use the cherry brandy)
vanilla ice cream

Step-By-Step

1Drain cherries reserving syrup
2Add cold water to syrup to make one cup
3In a saucepan blend sugar and cornstarch; gradually add syrup water mixture, mixing well.
4Cook and stir over medium heat till mixture is thickened and bubbly.
5Remove from Heat; stir in cherries.
6Turn mixture into a blazer pan of a chafing dish.
7Set pan over hot water (Bain-Marie).
8Heat brandy in a small saucepan. (if desired pour heated brandy into a large ladle) Ignite and pour over the cherry mixture.
9Stir to blend brandy into the sauce.
10Serve immediately over vanilla ice cream.
11Serves 6-8
12Note Indoors or outdoors: create showmanship and style by flaming classic Cherries Jubilee. The luscious dark sweet cherries, couched in a brandy- flavoured sauce, are ladled over mounds of vanilla ice cream.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: French
Other Tags: Quick & Easy, Heirloom