Hey everyone! Today is National Cherries Jubilee Day! If you’re looking for an easy to make, great looking dessert, then today is your day! Cooked, pitted cherries are mixed with a cherry liquor or brandy and are flambeed in a chafing dish and ladled over a dish of vanilla ice cream. To add a little variety to this dish, you can serve it over a pound cake, angel cake, sponge cake, custard or pudding with some chocolate mixed in for a delicious treat.
This dish was created in 1887 by Auguste Escoffier for Queen Victoria’s Golden Jubilee Celebration, her 50th anniversary of being queen, hence being given the name Cherries Jubilee!
Here’s a quick recipe so you can make this dish with ease, we hope you love it!
- 1 can (16 ounces) pitted large cherries
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 cup liquor or brandy
- Premium vanilla ice cream
- Optional garnish: 1/2 cup slivered almonds
1. Drain cherries, reserving the juice.
2. Combine sugar and cornstarch; mix in the juice, a little at a time.
3. Warm the liquor or brandy, in a sauce pan on the stove or in the microwave in a flame-proof dish.
5. Ignite with a long kitchen match. Scoop a serving in a ladle; let flame burn out and ladle over ice cream.