Cherries Jubilee
Warm, glossy cherries flambéed with kirsch at the table and spooned over cold vanilla ice cream. A dinner-party showstopper in 20 minutes.
Contains alcohol. For adults of legal drinking age; please drink responsibly.
← Nouns Cooking · Dessert Parlour
Ingredients
- 500 g fresh or frozen dark cherries, pitted
- 75 g Sugar
- 60 ml Orange juice
- 1 strip of orange zest
- 2 tsp cornflour mixed with 2 tbsp cold water
- 60 ml kirsch or brandy
- 8 scoops vanilla ice cream
Method
- Put the cherries, sugar, orange juice and zest in a wide frying pan over medium heat. Cook for 4–5 min, stirring, until the cherries release their juice and soften slightly.
- Stir in the cornflour mix and bubble for 1 minute, until the juices turn thick and glossy. Remove the orange zest.
- Take the pan off the heat and pour in the kirsch. Carefully light it with a long match or lighter, standing well back, and let the flames burn out, about 30 seconds.
- Spoon the hot cherries and sauce over bowls of ice cream and serve straight away.
Tips
- Never pour alcohol from the bottle into a pan near a flame; measure it into a cup first. Skip the flambé and simmer for 1 minute if you prefer.
- Frozen cherries work well; cook them for a couple of minutes longer.
Sources
Written in our own words after cross-checking these recipes:
Open Cherries Jubilee in Nouns Cooking