Cherries Jubilee is a classic dessert that combines the luscious sweetness of cherries with a warm, boozy sauce, traditionally flambéed and served over vanilla ice cream. Created by the legendary chef Auguste Escoffier for one of Queen Victoria’s Jubilee celebrations, this dessert is as elegant as it is easy to make. If you’ve ever wondered how to make cherries jubilee yourself, you’re in the right place! Let’s dive into a step-by-step guide to prepare this show-stopping treat that’s perfect for any occasion.
What You’ll Need: Ingredients for Cherries Jubilee
Here’s a list of the basic ingredients you’ll need to make cherries jubilee:
– Fresh or frozen cherries (sweet or tart)
– Sugar
– Cornstarch (to thicken the sauce)
– Orange juice (adds a bright citrus note)
– Brandy or cherry liqueur (for flambéing and flavor)
– Vanilla ice cream (the perfect base for serving)
Optional ingredients include a little grated orange zest or cherry extract to boost flavor, but the classic recipe keeps it simple and delicious.
Choosing Your Cherries
You can use fresh sweet cherries, frozen cherries, or even sour cherries, depending on what’s available. Each type works well, but they do affect the flavor slightly:
– Sweet cherries give a naturally sugary taste.
– Sour cherries add a nice tart contrast to the sweet sauce.
– Frozen cherries are convenient and work perfectly, especially out of season.
If using frozen cherries, thaw them first and save the juice to help build your sauce.
Step-by-Step Instructions to Make Cherries Jubilee
Step 1: Prepare the Cherry Sauce
– If using frozen cherries, thaw them in a sieve over a bowl to collect the juice.
– In a small bowl, mix sugar and cornstarch with some of the cherry juice and orange juice until smooth.
– Heat the remaining cherry juice in a pan over medium heat.
– Stir in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and becomes glossy—this usually takes about 5 minutes.
Step 2: Add the Cherries
– Stir the cherries into the thickened sauce.
– Reduce the heat and cook gently until the cherries are heated through and soft but still hold their shape, about 5 to 10 minutes.
Step 3: Flambé the Sauce (Optional but Spectacular!)
– Remove the pan from heat.
– Carefully pour in the brandy or cherry liqueur.
– Return the pan to low heat and ignite the alcohol with a long match or lighter.
– Gently swirl the pan until the flames die down, which burns off the alcohol but leaves a rich flavor.
If you’re not comfortable flambéing, you can skip this step. The sauce will still be delicious without the flames, and the alcohol will cook down during simmering.
Step 4: Serve Immediately
– Scoop vanilla ice cream into serving dishes.
– Spoon the warm cherries jubilee sauce over the ice cream.
– Enjoy the contrast of warm, fruity sauce and cold, creamy ice cream.
Tips for the Perfect Cherries Jubilee
– Use good-quality brandy or kirsch for the best flavor.
– If you want a thicker sauce, add a little more cornstarch slurry.
– Don’t overcook the cherries; they should be soft but not mushy.
– For a citrusy twist, add a teaspoon of grated orange zest.
– Serve immediately after flambéing for the best presentation and taste.
Variations to Try
– Serve cherries jubilee over pound cake or pancakes instead of ice cream.
– Add a splash of vanilla extract or almond extract to the sauce for extra depth.
– Use frozen sour cherries for a tart, vibrant flavor.
– For a non-alcoholic version, substitute brandy with cherry juice or orange juice and skip the flambé.
Cherries jubilee is versatile and can be adapted to your taste and ingredient availability.
Cherries jubilee is a quick, elegant dessert that impresses with its rich cherry sauce and dramatic presentation. Whether you flambé or not, this recipe brings a touch of celebration to your table. Enjoy making and sharing this timeless treat!
Delicious, easy, and perfect for any celebration—cherries jubilee is a dessert worth trying today.