Cherries Jubilee Recipe

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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!


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Rating:

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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

Directions Step-By-Step

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