Go Back
Cherries Jubilee Recipe

Cherries Jubilee

Classic flambéed cherries in buttery syrup with brandy flames, served over vanilla ice cream. Dramatic, easy, and delicious hot-cold treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fresh or frozen pitted sweet cherries about 3 cups
  • ¼ cup granulated sugar
  • 2 Tbsp unsalted butter
  • Zest and juice of 1 orange about ¼ cup juice
  • ¼ cup brandy or kirsch
  • 1 pint vanilla ice cream

Equipment

  • Large skillet or chafing dish
  • Wooden spoon or spatula
  • Long lighter or match
  • Measuring cups and spoons
  • Knife and cutting board
  • Ice cream scoop

Method
 

  1. If using fresh cherries, wash and pit them. If frozen, thaw slightly. Measure out all ingredients.
  2. In a large skillet over medium heat, melt butter. Add sugar, orange zest, and orange juice. Stir until sugar dissolves and mixture bubbles (about 2 minutes).
  3. Add cherries to skillet. Cook, stirring gently, until cherries soften and release juices, 5-7 minutes. Sauce will thicken slightly.
  4. Remove skillet from heat. Pour in brandy or kirsch. Carefully ignite with long lighter or match (stand back, flames can rise high). Gently shake pan until flames die down (about 30 seconds). Return to low heat if needed to reduce sauce 1-2 minutes until glossy.
  5. Scoop vanilla ice cream into bowls. Spoon warm cherries and sauce over ice cream. Serve immediately while hot.

Notes

  • Safety first: clear area, use long lighter, stand back, keep lid nearby to smother if needed. Skip flambé for no-fire version-simmer alcohol 1-2 minutes.
  • Use sweet cherries (Bing) for best flavor; tart cherries need more sugar.
  • Fresh cherries give best texture, but frozen work great.
  • Best eaten fresh; leftovers store in fridge 2-3 days, reheat gently.
  • Variations: add 1 tsp cornstarch slurry for thicker sauce.