Cherries Jubilee Recipe

Cherries: Fresh or frozen, pitted, and used as the main fruit component.

Sugar: Sweetens the sauce and balances the tartness of the cherries.

Kirsch: A cherry-flavored brandy used for flambéing, adding depth to the flavor.

Brandy: An alternative to kirsch, also used for flambéing.

Lemon juice: Adds a touch of acidity to balance the sweetness.

Cornstarch: Thickens the sauce to the desired consistency.

Water: Mixed with cornstarch to create a slurry for thickening.

Vanilla ice cream: The creamy base that complements the warm cherry sauce.

When igniting the kirsch or brandy, make sure to use a long lighter or match to keep a safe distance from the flames. This will help you avoid any accidental burns. Additionally, ensure that there are no flammable materials nearby and that your kitchen is well-ventilated. The flambé technique not only adds a dramatic flair but also enhances the flavor by burning off the alcohol and leaving behind a rich, aromatic essence.

• pitted cherries - Substitute with pitted plums: Plums have a similar texture and sweetness, making them a good alternative.

• sugar - Substitute with honey: Honey provides a natural sweetness and can add a different depth of flavor.

• kirsch - Substitute with rum: Rum can provide a similar alcoholic kick and complementary flavor profile.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and works similarly to cornstarch.

• water - Substitute with apple juice: Apple juice can add a subtle sweetness and additional flavor.

• vanilla ice cream - Substitute with coconut milk ice cream: Coconut milk ice cream is a creamy, dairy-free alternative that pairs well with the fruit.

• Allow the cherries jubilee to cool completely before storing. This prevents condensation, which can make the dessert soggy.
• Transfer the cooled cherries jubilee into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume it within 3-4 days. The cherries will retain their flavor and texture during this period.
• For longer storage, place the airtight container in the freezer. The cherries jubilee can be frozen for up to 2 months without significant loss of quality.
• When ready to enjoy, thaw the cherries jubilee in the refrigerator overnight. This gradual thawing helps preserve the texture of the cherries.
• Reheat the cherries jubilee gently in a skillet over low heat, stirring occasionally until warmed through. Avoid overheating to prevent the sauce from becoming too thick.
• Serve the reheated cherries jubilee over fresh vanilla ice cream for a delightful treat.

• Stovetop Method:

  1. Place the leftover cherries jubilee in a small saucepan.
  2. Heat over low to medium heat, stirring occasionally to ensure even warming.
  3. Once the cherries are warmed through and the sauce is gently bubbling, remove from heat.
  4. Serve immediately over fresh vanilla ice cream.

• Microwave Method:

  1. Transfer the cherries jubilee to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed.
  5. Serve over vanilla ice cream once heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the cherries jubilee in an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 10-15 minutes, or until the cherries are warmed through.
  4. Carefully remove from the oven and serve over vanilla ice cream.

• Double Boiler Method:

  1. Fill the bottom of a double boiler with water and bring to a simmer.
  2. Place the cherries jubilee in the top part of the double boiler.
  3. Stir occasionally, heating until the cherries and sauce are warmed through.
  4. Serve immediately over vanilla ice cream.

• Sous Vide Method:

  1. Place the cherries jubilee in a vacuum-sealed bag.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Once heated, remove from the bag and serve over vanilla ice cream.

• Skillet: A flat-bottomed pan used for cooking the cherries and sauce over medium heat.

• Measuring cups: Used to measure the exact amounts of cherries, sugar, and kirsch or brandy.

• Measuring spoons: Used to measure the lemon juice and cornstarch accurately.

• Mixing bowl: Used to mix the cornstarch with water before adding it to the skillet.

• Wooden spoon: Used for stirring the cherries and sauce while cooking.

• Lighter or match: Used to carefully ignite the alcohol in the skillet.

• Ice cream scoop: Used to serve the vanilla ice cream.

• Serving bowls: Used to serve the finished Cherries Jubilee over the ice cream.

Prep ingredients in advance: Measure and pit the cherries and mix the cornstarch with water ahead of time.

Use frozen cherries: Substitute fresh cherries with frozen ones to save time on pitting.

Pre-scoop ice cream: Scoop the vanilla ice cream into bowls and keep them in the freezer until ready to serve.

Simplify ignition: Use a long lighter for igniting the kirsch or brandy safely and quickly.

Cook in batches: If making for a crowd, cook the cherries in larger batches to save time.