Cherries Jubilee
When summer arrives, there’s some serious anticipation in waiting. Depending on which month it is, there are certain fruits and vegetables that are finally available on farmers’ stands 👩🌾👨🌾 ready to be enjoyed! One of them I can’t stop myself from eating until they’re all gone is cherries and especially this variety… Bing cherries! OMG, they’re soooo good!
As soon as we get halfway thru the month of June, my eyes are wide open, my radars on and running on high voltage so I don’t miss my chance to buy my Bing cherries 🍒. Besides eating them fresh as they are so juicy and tasty, I also like to make a few recipes with them like Bing Cherry Pie, Black Cherry Ice Cream, Cherry Clafoutis, Cherry Cola Float, or this one… Cherries Jubilee!
It’s an incredible dessert to serve during hot summer days. Poached, then quickly flambéed with a hint of cherry brandy and served over vanilla ice cream 🍦, this is an amazing dish to make for your guests. It’s elegant and definitely scrumptious!
Cherries Jubilee was created in 1887 by well-known Georges-Auguste Escoffier, a famous French chef 👨🍳 and writer from the early 20th century. This dish was to celebrate Queen Victoria’s 50th year as a monarch. Back then, it wasn’t served with vanilla ice cream which is now a popular staple for this delicious dessert. This incredible chef was considered the initiator of modern French cuisine created other great recipes like Tornedos Rossini, the 5 French Mother Sauces, Peach Melba, etc.
Very easy to prepare and simply delightful, this is a perfect delight to serve in the heart of summer. Cherries Jubilee is a classic and should definitely come back on restaurant menus. In the meantime, please enjoy this recipe at home 🏡!
Bon Appétit!🍽
If you want to enjoy other Georges-Auguste Escoffier’s recipes, here are a couple of great books 📚 to purchase online…
– Le Guide Culinaire, 1903
– Ma Cuisine, 1934
Check out these other scrumptious dessert recipes…😀
– Biscoff Icebox Cake
– Orange Flan
– Margarita Cupcakes
– Apple Cheese Pie
– Butterscotch Pudding
– Poached Pears with Caramel Sauce
– Chocolate Éclairs
– Mango Purée with Mixed Berries and Cointreau
– Cranberry Orange Bundt Cake
– Flapper Pie
and for even more delicious dessert recipes 🍰🥧, click on this link… Recipe Category • Dessert
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Cherries Jubilee
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Ingredients
- 20 large sweet cherries such as Bing, washed, pitted and halved
- 1/4 cup cherry brandy Footnote
- 1 tbsp. raw sugar
- 1 tsp. cornstarch
- 1/4 cup milk
Directions
- In a small saucepan on low heat, add cherry brandy and keep it warm until needed – don’t let it simmer.
- In a medium skillet over medium heat, add raw sugar and cornstarch. Pour in the milk and whisk until the sauce thickens, about 2 minutes.
- Add the cherries to the cornstarch mixture, gently stir to coat and warm them up, about 3 minutes.
- Pour in the warm brandy. Either flambé it for 15 seconds or cook for about 45 to 60 seconds.
- Remove from the heat and serve immediately with vanilla ice cream.
Notes
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