Cherries Jubilee

Cherries Jubilee was created by French Chef, Auguste Escoffier for Queen Victoria’s Golden Jubilee celebration in the late 1800's. Enjoy.

(This recipe should be prepared by an adult or under careful adult supervision. It involves an open flame.)

Ingredients

• One pound of fresh ripe sweet cherries, cleaned and pitted (or use sweet, canned, pitted cherries in juice)

• 1/2 Stick of Organic Butter

• 1/2 Cup of Sugar

• 1/4 Teaspoon of Lemon Zest;

• Lemon Juice (From 1/2 Lemon);

• 1/3 Cup Brandy;

• 2 Scoops of Vanilla Ice Cream.

Instructions

Melt butter in a flameproof skillet large enough to fit the cherries in a single layer.

Combine the cherries with the cherry juice, sugar and orange zest in a sauce pan. Cover the pan and heat on medium-low until the sugar dissolves. This should take approximately 5 minutes.

Uncover the pan and increase the heat to medium-high.

Squeeze in the lemon juice.

Cook until the cherries are juicy and syrupy, This should take another 5 minutes.

Slide the pan off the heat and add 1/3 cup of brandy.

Ignite the brandy with a utility lighter or long fireplace match.

Quickly move the skillet back onto the burner and gently shake and swirl until the flames subside. This should take approximately 30-45 seconds.

Immediately pour over ice cream.

PLEASE BE CAREFUL:

The flames may get high when flambéing. So, pay close attention to anything flammable above and around your preparation area before you begin this recipe. 

When the initial large flames die down, a small blue flame will continue to burn for several seconds. 

Shake or stir the cherries gently to expose more alcohol to the flame. Be careful not to burn the cherries.