Cherries Jubilee

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Cherries Jubilee is a warm, syrupy, boozy cherry dessert with deep fruity flavor and a caramelly sweetness, flamed to perfection and served over cold vanilla ice cream. Dramatic and delicious.

Course Dessert

Cuisine British

Keyword Cherries Jubilee, classic Cherries Jubilee recipe, flaming Cherries Jubilee

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 158

Author Erren Hart

Ingredients

1 lb Fresh cherries or frozen and pitted
1 tablespoon light brown sugar
3 tablespoons granulated sugar
2 Tablespoons lemon juice or orange juice
¼ cup Kirsch cherry brandy or Cognac
2 teaspoon cornstarch
2 teaspoons water
vanilla ice cream for serving

US Customary - Metric

Instructions

If using fresh cherries, pit them and set aside.
If using frozen cherries, do not thaw before cooking.
In a large skillet or saucepan, combine light brown sugar, granulated sugar, and lemon juice (or orange juice) over medium heat.
Stir until the sugars dissolve and the mixture begins to simmer.
Add the cherries and cook for about 5–7 minutes, stirring occasionally, until they soften and release their juices.
Thicken the Sauce (optional) In a small bowl, mix 2 teaspoons of cornstarch with 2 teaspoons of water to create a slurry.
Stir the slurry into the cherries and cook for 1–2 minutes, until the sauce thickens slightly.
Remove the pan from the heat and carefully pour in the Kirsch or Cognac.
Using a long match or lighter, ignite the alcohol. (Be cautious and stand back to prevent burns.)
Let the flames burn off naturally, which should take about 30 seconds.
Spoon the warm cherries and sauce over vanilla ice cream.

Video

Notes

Erren's Top Tips

Use frozen cherries to save time.
No need to thaw or pit—just toss them right into the pan. They hold their shape and work beautifully in this recipe.

Don’t skip the citrus.
That splash of lemon or orange juice cuts through the sweetness and brings the sauce to life. It’s a small step with big flavor payoff.

Flambé safely.
Turn off the heat before adding the liquor. Then step back and use a long match or lighter. Don’t lean in! Let the flames burn off naturally—no stirring required.

No flambé? No problem.
If open flames aren’t your thing, just simmer the alcohol in the sauce for a minute to cook off most of the booze. You’ll still get the warm flavor minus the fire show.

Keep the sauce warm before serving.
This is a hot-on-cold dessert! For the best texture and contrast, make sure your cherry sauce is still warm when it hits that scoop of ice cream.

Want a thicker sauce?
The cornstarch slurry is optional, but if you like a richer, more spoon-coating sauce, definitely add it. Just stir well to avoid clumps.

Storage & Freezing Instructions

To Store:
Let the cherry sauce cool completely. Transfer to an airtight container and refrigerate for up to 5 days. Reheat gently on the stovetop before serving.

To Freeze:
You can freeze the cherry mixture (flambéed or not) in a sealed container for up to 3 months. Thaw overnight in the fridge, then warm it up on the stove. It’s great over ice cream, pancakes, or cheesecake.

Note:
Do not freeze with ice cream—store the cherry sauce separately and add it fresh when serving.

Nutrition