Dish
Cherries Jubilee
To make Cherries Jubilee, fresh or frozen cherries are sautéed in butter and sugar until they are caramelized. Brandy is then added to the pan, and the alcohol is ignited to create a dramatic flame. The cherries are spooned over vanilla ice cream and served immediately. Cherries Jubilee is a rich and decadent dessert that is perfect for special occasions or a romantic dinner for two.
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.
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