Cook and Scale
Cherries Jubilee
4 servings · 20 min total
A classic French flambé dessert of glossy cherries simmered in their own syrup, ignited with warm kirsch, and spooned over vanilla ice cream.
Ingredients
- 500 g cherries, pitted
- 60 g white sugar
- 4 tbsp kirsch
- 1 tbsp lemon juice
- 1 tbsp butter
- 1 pinch ground cinnamon
- 5 dl vanilla ice cream
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
Simmer the cherries — Cook gently, stirring occasionally, until the cherries soften and release their juices and the sugar dissolves into a light syrup.
- 3.
Add the lemon juice — Stir in the lemon juice and cook for another minute, then remove the pan from the heat.
- 4.
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.
- 5.
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.