Cherries Jubilee

Cherries Jubilee

Cherries Jubilee

Cherries Jubilee is one of my favorite desserts that was created for one of Queen Victoria’s Jubilee celebrations (Golden Jubilee 1887 or Diamond Jubilee 1897).  Made with cherries and liqueur, typically Kirschwasser, which is subsequently flambéed and served over vanilla ice cream. 


½ Cup Sugar

2 Tablespoons Cornstarch

¼ Cup Water

¼ Cup Orange Juice

1 Pound Pitted Bing Cherries

½ Teaspoon Finely Grated Orange Zest

¼ Teaspoon Cherry Extract

¼ Cup Brandy

3 Cups Vanilla Ice Cream

Whisk together the sugar and cornstarch in a large saucepan.  Stir in the water and orange juice and bring to a boil over medium-high heat.  Whisk until thickened.  Stir in the cherries and orange zest, return to a boil and then reduce heat.  Simmer for 10 minutes.  While the cherries are cooking spoon the ice cream into serving bowls.  Remove the cherries from the heat and stir in the cherry extract.  Pour in the brandy and ignite with a long lighter.  Gently shake the pan until the blue flame has extinguished itself.  Spoon the cherries over the bowls of ice cream.  Serves 6



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