Chukar Cherries’ Cherry Jubilee topping.
Photo by Melody Lan | THE NIBBLE.

September 24 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 are a delicious combination.)

Famed chef Auguste Escoffier created the dish for Queen Victoria, for either her Golden Jubilee celebration (in 1887, her 50th anniversary as queen) or her Diamond Jubilee (1897)—hence the name, Cherries Jubilee. You can “jubilee” other any cooked fruit using any 80-proof spirit.

Here’s a recipe for Cherries Jubilee.

1. Drain 1 can (16 ounces) of pitted bing cherries, reserving the juice.
2. Mix 1 tablespoon sugar and 1 tablespoon cornstarch and add the juice, a little at a time.
3. Add 1/4 cup warmed Kirschwasser or brandy.
4. Ignite with a long kitchen match.
5. Scoop a serving in a ladle, let flame burn out. Ladle over premium vanilla ice cream.

Serves 6.

Option: Add 1/2 cup slivered almonds.

TIP: 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. Bring the ice cream and the sauce to the table, ready to flame and pour immediately.