Classic Cherries Jubilee: A Fiery Finale

The first time I saw Cherries Jubilee was at my grandmother’s birthday dinner. I was mesmerized as the waiter wheeled out a small cart, and with a flourish, ignited a pan of shimmering, ruby-red cherries. The flames danced for a fleeting moment, casting a warm glow on everyone’s faces, before settling into a rich, aromatic sauce that was spooned over vanilla ice cream. The combination of the warm, boozy cherries and the cold, creamy ice cream was simply heavenly, a perfect ending to a perfect evening. That memory, more than any recipe, cemented my love for this classic dessert.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Type: Not specified

Ingredients

• 425 g pitted black cherries
• 1 tablespoon caster sugar
• 1 cinnamon stick
• 2 teaspoons arrowroot
• 1 tablespoon water
• 1⁄3 cup brandy
• Vanilla ice cream, for serving (optional)

Equipment Needed

• Medium saucepan
• Strainer
• Ladle or spoon
• Long-handled lighter or matches

Instructions

1. Begin by draining the cherries, making sure to reserve the syrup. The syrup holds all the delicious cherry flavor we’ll need for the sauce.
2. In a medium saucepan, combine the reserved cherry syrup, caster sugar, and cinnamon stick.
3. Cook the mixture over medium heat, stirring occasionally, until it reaches a boil.
4. Once boiling, reduce the heat to low and simmer uncovered, without stirring, for 2 minutes. This allows the flavors to meld together beautifully.
5. Carefully strain the syrup through a strainer to remove the cinnamon stick. Discard the cinnamon stick.
6. Return the strained syrup to the saucepan.
7. In a small bowl, whisk together the arrowroot and water until you have a smooth slurry. This mixture will act as our thickening agent.
8. Pour the arrowroot slurry into the simmering syrup, stirring constantly.
9. Continue cooking and stirring until the sauce boils and thickens slightly. This usually takes just a minute or two. Be careful not to overcook it, as the sauce can become too thick.
10. Add the drained cherries to the sauce and stir gently until they are heated through.
11. In a separate small saucepan or microwave-safe bowl, gently warm the brandy. Important: Do not boil the brandy; you only want to warm it slightly so it will ignite more easily. Be extremely careful when heating flammable liquids.
12. Carefully pour the warmed brandy over the cherry sauce in the saucepan.
13. Using a long-handled lighter or matches, carefully ignite the brandy. Stand back as the flames erupt! The alcohol will burn off, leaving behind a wonderful brandy flavor.
14. Allow the flames to burn for a few seconds until they subside naturally. You can also gently stir the sauce with a long-handled spoon to help extinguish the flames more quickly.
15. Serve immediately over scoops of vanilla ice cream. The contrast of warm cherries and cold ice cream is what makes this dessert so irresistible.

Expert Tips & Tricks

• Cherry Quality Matters: If possible, use fresh, ripe black cherries when they are in season for the best flavor. If using canned cherries, opt for high-quality ones packed in juice, not syrup.
• Brandy Choice: While any brandy will work, a good-quality brandy will elevate the flavor of your Cherries Jubilee. Consider using a VSOP (Very Superior Old Pale) brandy for a richer, smoother taste.
• The Flambe Factor: Warming the brandy before igniting it is crucial for a good flambé. Cold brandy won’t ignite as easily. Be sure to do this away from any flammable materials and have a lid handy to smother the flames if needed.
• Thickening Control: Arrowroot is a great thickener, but it can become gloppy if overcooked. Stir constantly while it’s simmering to prevent lumps from forming.
• Make-Ahead Prep: You can prepare the cherry sauce up to a day in advance. Store it in the refrigerator and reheat it gently before adding the brandy and flambéing.
• Flavor Boost: A splash of lemon juice or a dash of almond extract can enhance the cherry flavor even further.

Serving & Storage Suggestions

Cherries Jubilee is best served immediately after flambéing while the cherries are warm and the sauce is still shimmering. Ladle the cherry mixture generously over scoops of vanilla ice cream. A sprig of fresh mint adds a touch of elegance to the presentation.

If you have leftovers (though it’s unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat before serving. The sauce may thicken upon refrigeration, so you might need to add a splash of water or cherry juice to thin it out. I don’t recommend freezing Cherries Jubilee, as the texture of the cherries may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (approximate)
Calories	200 kcal	10%
Total Fat	1g	1%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	1mg	0%
Total Carbohydrate	30g	10%
Dietary Fiber	2g	8%
Sugars	25g	N/A
Protein	1g	2%

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Different Fruits: While classic Cherries Jubilee calls for black cherries, you can experiment with other fruits like raspberries, blueberries, or even sliced peaches. Adjust the sugar level according to the sweetness of the fruit.
• Liquor Swap: If you don’t have brandy, you can use rum, kirsch (cherry liqueur), or even a high-proof whiskey. The flavor profile will change, but the flambé effect will remain.
• Non-Alcoholic Version: For a family-friendly version, skip the brandy altogether. Instead, add a splash of cherry extract or almond extract to the sauce for extra flavor. You can also use sparkling cherry juice for a festive touch.
• Spice It Up: Add a pinch of ground cloves, nutmeg, or allspice to the cherry sauce for a warm, aromatic twist.
• Chocolate Indulgence: Drizzle melted dark chocolate over the Cherries Jubilee for an extra layer of decadence.

FAQs (Frequently Asked Questions)

Q: Can I use frozen cherries?
A: Yes, you can use frozen cherries. Just be sure to thaw them completely and drain off any excess liquid before adding them to the sauce.

Q: Is it safe to flambé indoors?
A: Yes, it is generally safe to flambé indoors, but always exercise caution. Ensure you have adequate ventilation, keep flammable materials away from the cooking area, and have a lid handy to smother the flames if needed.

Q: Can I make this ahead of time?
A: Yes, you can prepare the cherry sauce up to a day in advance. Store it in the refrigerator and reheat gently before adding the brandy and flambéing.

Q: What if I don’t have arrowroot?
A: If you don’t have arrowroot, you can substitute it with cornstarch. Use the same amount (2 teaspoons) and mix it with the water to form a slurry before adding it to the sauce.

Q: What kind of ice cream goes best with Cherries Jubilee?
A: Vanilla ice cream is the classic pairing, but you can also try it with chocolate, almond, or even coffee ice cream for a different flavor combination.

Final Thoughts

Cherries Jubilee is more than just a dessert; it’s an experience. The theatrical flambé, the rich aroma, and the delightful combination of warm cherries and cold ice cream make it a truly memorable treat. Don’t be intimidated by the flambé – with a little practice and caution, you can easily recreate this classic dish at home and impress your friends and family. So go ahead, light up the night with Cherries Jubilee! I encourage you to try this recipe and share your experiences and variations. Serve with a dessert wine like a late-harvest Riesling or a port for a truly decadent experience. Bon appétit!