Cherries Jubilee Recipe

Cherries: Fresh or frozen, pitted cherries are the star of this dish, providing a sweet and tart flavor.

Sugar: Adds sweetness to balance the tartness of the cherries.

Kirsch: A cherry-flavored brandy that enhances the cherry flavor and is used for flambéing.

Lemon juice: Adds a touch of acidity to brighten the flavors.

Cornstarch: Thickens the cherry sauce to the perfect consistency.

Water: Used to dissolve the cornstarch before adding it to the cherry mixture.

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 step not only adds a dramatic flair but also helps to burn off some of the alcohol, leaving behind a rich, concentrated flavor that enhances the cherries. Always perform this step away from any flammable objects and ensure the area is well-ventilated.

• 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 adds a slightly different flavor profile.

• kirsch or brandy - Substitute with rum: Rum offers a similar depth of flavor and can be used in the same quantity.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can be used to achieve the same tartness.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to thicken sauces and has a neutral flavor.

• water - Substitute with apple juice: Apple juice adds a slight sweetness and can enhance the overall flavor.

• vanilla ice cream - Substitute with frozen yogurt: Frozen yogurt provides a similar creamy texture with a tangy twist.

• Allow the cherries jubilee to cool completely at room temperature before storing. This helps prevent condensation, which can make the dessert soggy.

• Transfer the cooled cherries jubilee into an airtight container. Make sure the container is clean and dry to maintain the freshness of the dessert.

• Store the container in the refrigerator if you plan to consume the cherries jubilee within 3-4 days. The cold temperature will help preserve the flavors and texture.

• For longer storage, consider freezing the cherries jubilee. Place the airtight container in the freezer, where it can be kept for up to 2 months without significant loss of quality.

• When ready to serve, thaw the cherries jubilee in the refrigerator overnight. This gradual thawing process helps maintain the integrity of the cherries and sauce.

• Reheat the cherries jubilee gently on the stovetop over low heat, stirring occasionally. Avoid using high heat, as it can cause the sauce to separate or the cherries to become mushy.

• If the sauce appears too thick after reheating, add a small amount of water or lemon juice to achieve the desired consistency.

• Serve the reheated cherries jubilee over fresh scoops of vanilla ice cream for a delightful dessert experience.

• Gently reheat the cherries and sauce in a saucepan over low heat, stirring occasionally until warmed through. Be careful not to overheat, as this can cause the sauce to become too thick or the cherries to break down too much.
• For a quicker method, use a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on medium power in 30-second intervals, stirring in between, until the cherries and sauce are warm.
• If you prefer a more even reheating, place the cherries and sauce in a heatproof dish and cover with aluminum foil. Warm in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through.
• To maintain the texture and flavor, avoid reheating the cherries and sauce directly on high heat or for too long, as this can cause the sauce to caramelize or the cherries to become mushy.
• If the sauce has thickened too much upon reheating, add a splash of water or lemon juice to loosen it up, stirring gently to incorporate.

• Saucepan: Used to cook the cherries, sugar, and lemon juice together, allowing the cherries to release their juices and the sugar to dissolve.

• Small bowl: Used to mix the cornstarch and water until smooth before adding it to the cherry mixture.

• Wooden spoon: Ideal for stirring the cherry mixture and ensuring the cornstarch is well incorporated.

• Lighter or match: Used to carefully ignite the kirsch or brandy poured over the cherries to create the flambé effect.

• Ice cream scoop: Used to serve the vanilla ice cream in neat, even scoops.

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

• Measuring cups: Used to measure out the cherries, sugar, and kirsch or brandy accurately.

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

Use frozen cherries: Save time by using frozen cherries instead of fresh ones. They are already pitted and ready to cook.

Pre-measure ingredients: Measure out all your ingredients before you start cooking to streamline the process.

Quick-thickening: Mix cornstarch and water ahead of time so you can quickly add it to the cherry mixture.

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

Use a gas stove: A gas stove makes it easier to ignite the kirsch or brandy quickly and safely.