Classic Cherries Jubilee
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A dramatic and elegant dessert featuring pitted Bing cherries simmered in a rich currant jelly sauce, flambéed with brandy, and served over cold vanilla ice cream. This classic recipe offers a sophisticated finish to any meal with its signature tableside flame.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | 10 mins | None | 8 servings |
🔪 Key Equipment
- chafing dish
- wide skillet
- small saucepan
- long match
- fireplace lighter
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (17 oz) can | Bing Cherries | pitted, drained |
| 3/4 cup | Currant Jelly | none |
| 1/2 cup | Brandy | none |
| As needed | Vanilla Ice Cream | for serving |
Instructions
Step 1: Prepare the Sauce
- Drain the 1 (17 oz) can pitted Bing cherries well.
- In a chafing dish or wide skillet, melt the 3/4 cup currant jelly over medium-low heat, stirring frequently until the mixture is smooth and glossy.
- Add the drained cherries to the melted jelly and heat through until the fruit is warmed and coated.
Step 2: Flambé and Serve
- Gently warm the 1/2 cup brandy in a small saucepan (do not boil) and pour it into the center of the cherry mixture.
- Carefully ignite the brandy using a long match or fireplace lighter, standing back as the mixture will flame up.
- Allow the flames to burn out naturally, gently shaking the pan to incorporate the brandy into the sauce.
- Immediately spoon the hot cherries and sauce over scoops of vanilla ice cream and serve at once while the sauce is still warm.
💡 Make-Ahead & Storage: The cherry mixture can be prepared ahead of time and kept warm, but the flambé process must be performed immediately before serving for safety and effect.
Original Recipe Scan
