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RECIPE: Cherries Jubilee

Cherries Jubilee

Cherries Flambe

[[1] A modern take on Cherries Jubilee, originally created by Escoffier for Queen Victoria. Photo courtesy Victoria Glavin | Tiny New York Kitchen. Check out her recipe, too. [2] Queen Victoria ate Cherries Jubilee from crystal bowls, but you can use whatever dishes you like (photo courtesy Williams-Sonoma). [3] The cherries are flambéed in a pan and spooned over dishes of ice cream (photo courtesy ClaireJustineoxox.com).

 

September 24th is National Cherries Jubilee Day.

Cherries Jubilee is an easy flambéed dessert that is presented with much fanfare. A sauce is made of cooked, pitted cherries and cherry liqueur (Kirschwasser—brandy can be substituted), which is flambéed in a chafing dish and ladled over a dish of vanilla ice cream at the table.

It’s great entertainment for guests, many of whom have never had flambéed food.

You can elaborate on the dish by serving the flaming sauce over an ice cream and angel food cake, pound cake or sponge cake, or over custard or puddings. Cherries and chocolate or lemon pudding are a delicious combination.

Famed chef Auguste Escoffier created the dish for Queen Victoria: Either for her Golden Jubilee celebration in 1887, her 50th anniversary as queen, or her Diamond Jubilee (1897). Hence the name, Jubilee.

Was it the Golden or the Diamond? Were the cherries flambéed with brandy or kirschwasser (cherry eau de vie)? The record isn’t clear.

But you can serve this queenly dish at home, or “jubilee” other any cooked fruit using any 80-proof spirit. It’s an impressive yet easy to make dessert.

While Escoffier’s team pitted and cooked fresh cherries and made the ice cream from scratch, you can elect to save time with canned cherries. We used Oregon Fruit Pitted Red Tart Cherries in Water.

You can elect to flambé the dish or not. Tip: If guests ask to help, put them on flambé duty.

When you serve it to guests, tell them the Escoffier-Queen Victoria story.
 
RECIPE: CHERRIES JUBILEE

Ingredients For 6 Servings

  • 1 can (16 ounces) best-quality pitted bing cherries
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1/4 cup Kirschwasser or brandy
  • Premium vanilla ice cream
  • Optional garnish: 1/2 cup slivered almonds
  •  
    Preparation

    1. DRAIN. Drain cherries, reserving the juice.

    2. MIX. Combine sugar and cornstarch; mix in the juice, a little at a time.

    3. WARM. Warm the Kirschwasser or brandy, in a sauce pan on the stove or in the microwave in a flame-proof dish.

    5. IGNITE. Ignite with a long kitchen match. Scoop a serving in a ladle; let flame burn out and ladle over ice cream.

     
    PREPARATION TIPS

    Tip #1: To keep the ice cream from melting, it helps to pre-scoop the balls and let keep them in the coldest area of the freezer. If you have room in the freezer, chill the dishes, too.

    Bring the ice cream and the pan of cherries to the table, ready to flame and pour immediately. If you don’t have an attractive pan, place the cherries in your vessel of choice before lighting the flame.

    Tip #2: You can make your Cherries Jubilee even easier with a jar of Chukar Cherries’ Cherry Jubilee sauce, but at $9.75 for 14 ounces, it’s best for 2-4 servings..
     
    WHERE DID CHERRIES ORIGINATE?

    You may be surprised. Check out our Cherry Facts for the history of cherries.

    How many types of sweet and tart cherries can you name?

    Check that out, too.

      




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