Cherries Jubilee

Origins and history

Cherries Jubilee was created in the late 1800s by Chef Auguste Escoffier, who was inspired by the British dish Plum Pudding. The dish was named after Queen Victoria's Diamond Jubilee, which was celebrated in 1897.

Dietary considerations

Cherries Jubilee is high in sugar and calories, and should be enjoyed in moderation. It is not suitable for individuals with alcohol sensitivities or allergies, and should not be served to children.

Variations

Variations of Cherries Jubilee include substituting the cherries with other fruits such as peaches or apricots, or using a different liquor such as cognac or whiskey. Some chefs also add a splash of orange juice or Grand Marnier to the pan for added flavor.

Presentation and garnishing

Cherries Jubilee should be served immediately after being flambéed, while the cherries are still warm and caramelized. A sprinkle of chopped nuts or a drizzle of caramel sauce can add an extra touch of sweetness and visual appeal.

Tips & Tricks

When making Cherries Jubilee, be sure to use ripe cherries that are still firm enough to hold their shape when cooked. Use caution when flambéing, and never pour alcohol directly from the bottle into the pan.

Side-dishes

Cherries Jubilee is typically served over vanilla ice cream, but can also be paired with pound cake or a simple cookie. The dessert should be the star of the show, so it's best to keep the side dishes simple and complementary.

Drink pairings

Cherries Jubilee pairs well with sweet, fortified wines such as port or sherry. A glass of cognac or brandy can also be a nice accompaniment.

Delicious Cherries Jubilee recipes

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