Cherries jubilee

Cherries Jubilee

A serving of Cherries Jubilee

Cherries Jubilee is a classic dessert dish made with cherries and liqueur, typically flambéed and served as a sauce over vanilla ice cream. The dish is known for its dramatic presentation and rich, fruity flavor.

History

Cherries Jubilee was created by the famous French chef Auguste Escoffier in honor of Queen Victoria's Golden Jubilee in 1887. The dish quickly gained popularity due to its elegant presentation and the novelty of flambéing, which involves igniting the alcohol to create a burst of flames.

Preparation

The traditional preparation of Cherries Jubilee involves pitting fresh or canned cherries and cooking them with sugar and Kirsch, a type of cherry brandy. The mixture is heated until the sugar dissolves and the cherries are softened. Just before serving, the dish is flambéed by adding a small amount of heated liqueur and igniting it.

Ingredients

• Fresh or canned cherries
• Sugar
• Kirsch or another cherry-flavored liqueur
• Vanilla ice cream

Cooking Method

1. Pit the cherries if using fresh ones. 2. In a saucepan, combine the cherries and sugar over medium heat. 3. Stir until the sugar dissolves and the cherries release their juices. 4. Add the Kirsch and heat gently. 5. Carefully ignite the liqueur with a long match or lighter. 6. Allow the flames to subside, then serve the cherries over vanilla ice cream.

Variations

While the classic recipe uses Kirsch, other liqueurs such as Cointreau or Brandy can be used to add different flavors. Some variations include adding spices like cinnamon or vanilla to enhance the taste.

Serving Suggestions

Cherries Jubilee is traditionally served over vanilla ice cream, but it can also be paired with other desserts such as pound cake or panna cotta. The warm cherries and sauce contrast beautifully with the cold ice cream, creating a delightful sensory experience.

Related Pages

• Flambé
• Auguste Escoffier
• Queen Victoria
• Kirsch
• Vanilla ice cream