Cherries Jubilee

Method

1. 1
   • cherries500 g
   • white sugar60 g
   • butter1 tbsp
   • ground cinnamon1 pinch

   Start the cherry sauce — Melt the butter in a wide pan or skillet over medium heat, then add the pitted cherries, sugar, and a pinch of ground cinnamon.

   ⏱2 min
2. 2
   • cherries500 g
   • white sugar60 g
   • lemon juice1 tbsp

   Simmer the cherries — Cook gently, stirring occasionally, until the cherries soften and release their juices and the sugar dissolves into a light syrup.

   ⏱5 min
3. 3
   • lemon juice1 tbsp

   Add the lemon juice — Stir in the lemon juice and cook for another minute, then remove the pan from the heat.

   ⏱1 min
4. 4
   • cherries500 g
   • kirsch4 tbsp

   Flambé the cherries — Warm the kirsch slightly in a small saucepan or ladle, pour it over the cherries, and carefully ignite it with a long match, standing well back.

   ⏱30 sec
5. 5
   • cherries500 g
   • vanilla ice cream5 dl

   Serve over ice cream — Let the flames die down naturally while gently shaking the pan, then spoon the warm cherries and syrup immediately over scoops of vanilla ice cream and serve.