Classic Cherries Jubilee

May 31, 2012

Cherries jubilee is a simple but delicious dessert. Fresh cherries (you can also use frozen or canned) are cooked with sugar and brandy.  The resulting sauce is then thickened with a bit of cornstarch.  The classic way to serve cherries jubilee is over vanilla ice cream but it would be wonderful over angel food cake, chocolate cake, with a biscuit and whipped cream, or even on a baked Alaska as shown in the picture.

Cherries Jubilee


1 16 oz. can or 2 c. pitted dark sweet cherries
1/4 cup sugar
2 tablespoons cornstarch
1/4 cup brandy, kirsch or

Several hours before serving, scoop ice cream into balls and place in coldest part of freezer to harden.
Drain cherries; reserve syrup, adding water to make 1 cup. In saucepan, blend sugar and cornstarch; gradually adding cherry syrup, mixing well. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat; stir in cherries. Turn into silver or heatproof bowl.
Heat brandy. Ignite brandy and pour or ladle over cherry mixture. Blend into sauce and serve immediately over ice cream. Room should be dark for most effective serving. Makes 2 cups, or enough to serve 4-6.

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