Cherries jubilee is a dessert dish made with cherries and liqueur (typically Kirschwasser), which is subsequently flambéed, and commonly served as a sauce over vanilla ice cream.
The recipe is generally credited to Auguste Escoffier, who prepared the dish for one of Queen Victoria’s Jubilee celebrations, though it is unclear whether it was for the Golden Jubilee of 1887 or the Diamond Jubilee in 1897.
There have been many variations on the idea of flambéed fruit since Escoffier’s time, the most famous being Bananas Foster. Other variations include Mangos Diablo (mangos flambéed in tequila) and Pêches Louis (peaches flamed in cognac).
- 1 can (425g) pitted black cherries
- 1 tablespoon sugar
- ¾ tablespoon cornflour
- ¼ cup warmed kirsch or cognac
- 1 litre vanilla ice cream
- Drain cherries, reserving juice.
- Mix sugar with cornflour and add 1 cup of reserved juice, a little at a time.
- Cook 3 minutes, stirring constantly.
- Add cherries and pour kirsch over the top.
- Ignite kirsch and ladle the sauce over the cherries.
- Serve over vanilla ice cream.