cherries jubilee
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.]
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prep time
5 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 16 ounces canned bing cherries, pitted and drained
- 3/4 cup red currant jelly
- 1/4 teaspoon orange peel
- 1/4 cup cherry brandy or cherry kirsh
- 4 scoops vanilla ice cream
- 4 sprigs fresh mint, for garnish (optional)
How To Make cherries jubilee
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Step 1For each serving, place a scoop of ice cream in a bowl; set aside.
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Step 2In a small skillet heat the brandy slowly over low heat.
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Step 3In a medium skillet heat currant over low heat until melted. Add the cherries and orange peel, stirring constantly, until the mixture begins to boil.
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Step 4Just before serving, return to small skillet and ignite the brandy with a match and let it flame for only a few seconds.
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Step 5Pour the flaming brandy over heated cherries and stir quickly until the flame is distinguished.
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Step 6Pour hot cherry sauce over the ice cream scoops. Garnish with a sprig of fresh mint, if desired. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
French
Category:
Ice Cream & Ices
Category:
Fruit Desserts
Tag:
#Quick & Easy
Ingredient:
Fruit
Diet:
Low Fat
Diet:
Low Sodium
Method:
Stove Top
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