The Royal Flame Classic Cherries Jubilee A Flambéed Masterpiece
Classic Cherries Jubilee Flambe In 25 Minutes
Ingredients:
Instructions:
Nutrition Facts
Mastering the Majestic Flambé: An Introduction to Cherries Jubilee
There are few desserts that command a room quite like the theatrical Cherries Jubilee . This isn’t just a simple fruit topping; it is a warm, sumptuous spectacle of plump cherries bathed in a rich, slightly boozy syrup, culminating in a dramatic burst of flame. Often perceived as the reserve of high-end restaurants, learning the cherries jubilee recipe for your own kitchen is entirely achievable, transforming a weeknight into a celebratory occasion. The intense contrast between the warm, deeply flavored fruit and the chilled vanilla bean ice cream is what elevates this simple concept into a truly memorable experience.
The Regal History: Escoffier and Queen Victoria
The lineage of this iconic cherries jubilee dessert is as rich as its flavor. Its creation is attributed to the legendary French chef Auguste Escoffier, who allegedly devised the dish in 1897 to commemorate Queen Victoria’s Diamond Jubilee. Originally served over vanilla ice cream, the dessert’s signature—the captivating cherries jubilee flambé —adds a layer of sophistication and depth, ensuring the dish’s place in culinary history. When you prepare this dessert, you’re not just cooking; you’re participating in a century-old tradition of regal dining.
Why This Recipe Is Easier Than It Looks
Many home cooks shy away from recipes that involve ignition, but I promise that mastering this classic is much simpler than you might expect. While we categorize the preparation as "medium" due to the necessary caution during the final ignition phase, the actual sauce preparation is incredibly straightforward and quick. The total active cook time clocks in at just 8 to 10 minutes. By following our clear safety steps, you’ll find this easy cherries jubilee recipe is primarily about timing, not complicated technique. If you choose to skip the high-proof alcohol and the flambé entirely, the difficulty drops instantly to "easy," allowing everyone to enjoy the rich, warm cherry sauce.
The Essential Elements of Dessert Theatre
The true magic of this dish lies in the juxtaposition of elements. You have the sweetness and tartness of the cooked fruit, the warming aroma and flavor left behind by the burnt-off alcohol, and the incredible shock of temperature provided by the accompaniment. The success of the cherries jubilee ice cream pairing is absolute; the warm sauce melts the pristine cold ice cream just enough to create an instant creamy moat around the fruit—a texture and temperature contrast that defines this iconic dessert.
Sourcing Your Star Players: Ingredients and Essential Equipment
Creating the perfect classic cherries jubilee recipe relies on sourcing quality ingredients and ensuring you have the right tools for a safe flambé. We will be building a base sauce from just a few components before introducing the defining element of the high-proof spirit.
The Right Cherry for the Job: Fresh vs. Frozen
For the best results, you will need 4 cups, or 600 grams, of pitted cherries. If using fresh cherries, a cherry pitter is highly recommended to make the 15 minutes of prep time fly by efficiently. However, high-quality, pitted frozen cherries work beautifully, as they can be added directly to the pan without thawing, releasing essential moisture that helps create a deep, flavorful sauce base alongside the 1 tablespoon of unsalted butter and 1/4 cup of granulated sugar. A touch of 1 teaspoon of fresh lemon juice brightens the overall flavor profile regardless of the cherry source.
Choosing Your Fuel: The Optimal Brandy or Liqueur
The alcohol in this recipe serves two distinct purposes. First, for flavor depth, we stir in 2 tablespoons (30 ml) of Kirschwasser (cherry brandy) or a quality orange liqueur like Cointreau while the cherries are poaching. This infuses the fruit with an authentic almond-cherry note. Second, for the cherries jubilee flambé , we require a high-proof spirit—specifically 1/4 cup (60 ml) of Brandy or Cognac that is at least 80 proof (40% ABV). This high alcohol content is necessary to produce the beautiful, clean flame that burns off the raw alcohol, leaving behind only complex flavor notes.
Beyond the Bowl: Necessary Equipment for Flambé Safety
Safety is paramount when learning how to flambé cherries jubilee . You must use a 10-inch sauté pan or frying pan that has a metal handle, as plastic or silicone handles can melt or ignite when exposed to the flame. Beyond the aforementioned cherry pitter, the most critical piece of equipment is a long-handled igniter or long matches. This tool ensures your hands remain a safe distance from the pan during the moment of ignition.
Sweet Complement: Perfecting the Vanilla Ice Cream Pairing
While the cherries are the star, the supporting role of the vanilla ice cream cannot be overstated. We plan for four generous servings, which require approximately 500 ml or four large scoops of high-quality vanilla bean ice cream. The rich creaminess and pure vanilla flavor provide the perfect neutral, icy base to contrast the warm, syrupy fruit.
The Chef's Mise En Place: Step-by-Step Execution of Cherries Jubilee
Once all ingredients are measured and your workspace is clear and safe, the actual cooking process is swift. This section guides you through the creation of the sauce, the safe execution of the flambé, and the immediate service of this incredible cherries jubilee dessert .
Gently Poaching the Cherries and Creating the Syrup Base
Begin by melting the tablespoon of butter over medium-low heat, then dissolve the quarter cup of granulated sugar into the butter, stirring until it's fully incorporated but not allowed to brown excessively. Add the pitted cherries and lemon juice to the pan and increase the heat to medium. Poach the cherries for 3 to 5 minutes until they begin to soften and release their natural juices, forming the initial syrup base. Once the cherries are tender, stir in the 2 tablespoons of Kirschwasser. Simultaneously, ensure you have prepared your thickening slurry: whisk 1 teaspoon of cornstarch with 1 tablespoon of cold liquid (water or Kirsch) until perfectly smooth and lump-free, setting it aside for the next step.
Preparing the Spirit: Ensuring the Liqueur Is Warm Enough
For a reliable ignition during the flambé, warming the high-proof alcohol is highly recommended. Measure out the 1/4 cup of Brandy or Cognac into a separate small metal ladle or measuring cup. Briefly hold the bottom of this ladle over a gentle heat source for about 30 seconds. This increases the alcohol vapors, which are necessary for the flame, but ensures the alcohol is warm, not boiling hot.
The Dramatic Moment: Technique for a Safe and Controlled Flambé
Before proceeding, stir your cornstarch slurry again, pour it slowly into the simmering cherry mixture, and stir constantly. The sauce should immediately thicken to a glossy, syrupy consistency. Now, remove the pan completely from the heat source . Pour the warmed Brandy over the cherries. Immediately take your long-handled lighter and touch the flame to the liquid at the edge of the pan. The alcohol will ignite in a blue flame. Gently shake the pan until the flame naturally subsides and extinguishes, which usually takes 30 to 60 seconds. This process burns off the raw alcohol, leaving behind the rich, mature flavor of the spirit. Remember, never lean over the pan during ignition, and keep kitchen cabinets or vents clear of the flame.
Immediate Service: Plating While the Flame Still Dances
As soon as the flame dies down, the classic cherries jubilee recipe is ready to serve. Place one generous scoop of vanilla ice cream into each of your four serving dishes. Spoon the warm, newly flambéed cherries and their syrupy sauce generously over the cold ice cream. The heat of the sauce will cause the ice cream to yield instantly, confirming the perfect temperature contrast.
Elevating the Experience: Troubleshooting, Variations, and Expert Tips
While the recipe is streamlined, a few expert tips can ensure your cherries jubilee recipe is flawless every time, whether you choose the full cherries jubilee flambé experience or the simpler method.
Troubleshooting Thin Sauce: How to Achieve Optimal Consistency
If your sauce appears too watery after adding the fruit, the issue often relates to the cornstarch slurry. To guarantee a thick, silky result, remember two rules: first, the cornstarch must be mixed with a cold liquid (the 1 tbsp water or Kirsch) to prevent immediate clumping; second, the slurry must be added to a hot, simmering mixture and stirred constantly to activate the starch. If the sauce still appears too thin, mix another half teaspoon of cornstarch with cold water and drizzle it into the simmering liquid until the desired syrupy consistency is reached.
Non-Alcoholic Alternatives for Cherries Jubilee
For those seeking cherries jubilee without alcohol , it is simple to achieve equally delicious results. Replace the 2 tablespoons of Kirschwasser in the sauce base with cherry juice concentrate or a high-quality vanilla extract for aromatic depth. Skip the final flambé stage entirely. Instead, once the sauce has thickened, stir in a teaspoon of non-alcoholic rum extract or pure vanilla extract before serving. This substitutes the complex flavor profile left by the burned alcohol without compromising texture or warmth.
Serving Temperature and Make-Ahead Preparation
This dessert is best served immediately after the flame subsides, capitalizing on the heat differential. Although the total preparation time is short, the cherry sauce base (Steps 1-6) can be prepared several hours ahead of time. Store the prepared, unthickened cherry mixture in the refrigerator. When you are ready to serve, simply reheat the sauce gently on the stove, bring it to a simmer, add the cornstarch slurry to thicken, and proceed directly to the flambé step, maximizing the visual impact with minimal fuss for your guests.
Flavor Twists: Adapting the Spice Profile (Cinnamon vs. Nutmeg)
While the traditional flavor profile relies on the pure fruit and the spirit, adapting the spice profile can yield exciting seasonal variations. For a warmer, autumnal take on the easy cherries jubilee recipe , try adding a tiny pinch of ground cinnamon or a couple of crushed star anise pods when melting the butter and sugar. This complements the warmth of the brandy beautifully, adding a subtle depth that pairs wonderfully with the cherries jubilee ice cream and makes the classic feel brand new.
Recipe FAQs
Right, the whole burning alcohol thing sounds terrifying! How do I safely handle the flambé for Cherries Jubilee?
Safety is absolutely paramount, we don't want a five-alarm fire! The golden rule is to always remove the pan completely from the heat source before pouring in the high-proof alcohol. Use a long-handled igniter or match, and stand back when lighting it. Also, crucially, ensure there are no low-hanging cupboards or oven vents directly above your pan, as the flame can jump quite high!
Why is this magnificent pudding called Cherries Jubilee?
It’s a proper British classic! This dessert was originally created by the legendary chef Auguste Escoffier back in 1897 to honour Queen Victoria’s Diamond Jubilee. The dramatic blue flame added a theatrical, regal touch, making the warm, boozy cherry sauce worthy of royalty. It’s truly a celebratory dish, fitting for any special occasion.
I don't have fresh cherries, can I use frozen or tinned ones instead?
Absolutely, using high-quality frozen, pitted cherries is spot on and often preferred as they hold their shape beautifully when simmering. If you are using tinned cherries, make sure they are thoroughly drained of syrup first, as they contain significant added sugar. You may need to dramatically reduce the amount of granulated sugar in the recipe to prevent the sauce from becoming overly sweet.
What if I want the delicious flavour but want to skip the high-proof drama? (i.e., non-alcoholic version)
You can still get a cracking result without the flame! Replace the Kirschwasser with cherry juice concentrate or a good quality almond extract for the essential flavour depth. Simply skip the flambé stage entirely; the warming and thickening process will still give you a syrupy, flavourful cherry sauce perfect for spooning over ice cream.
Can I make the cherry sauce ahead of time, or is this strictly a last-minute affair?
You can be a clever clogs and prepare the sauce (up to the point just before the flambé) up to three days ahead. Store it covered in the fridge, and the flavour will actually deepen overnight. When you are ready to serve, reheat the sauce gently on the stovetop and then perform the dramatic flambé right before spooning over your pristine scoops of vanilla ice cream.
