Cherry Jubilee Recipe

Cherry jubilee recipe brings timeless elegance to your dessert table—a glowing, flaming spectacle of ruby-red cherries dancing over creamy vanilla ice cream. This iconic dessert, created for Queen Victoria’s Diamond Jubilee in 1897 by legendary chef Auguste Escoffier, combines the sweet tartness of cherries with the theatrical drama of flambé, creating a memorable dining experience that tastes as sophisticated as it looks. Our easy cherry jubilee recipe guides you through every step, from selecting the perfect cherries to mastering the flambé technique safely and confidently. If you love impressive desserts, check out our collection of easy dessert recipes for more inspiration.

What Is Cherry Jubilee? Understanding This Classic Dessert

Cherry jubilee is a vintage dessert that epitomizes elegance and showmanship. At its core, a cherry jubilee recipe features fresh or frozen cherries simmered in a glossy, buttery sauce infused with sugar, citrus, and usually a splash of liqueur—typically Kirsch (cherry brandy), regular brandy, or rum. The magic happens when you ignite the alcohol, creating a stunning flame that caramelizes the sauce and burns off the alcohol, leaving behind a rich, complex flavor. This dish perfectly balances hot and cold, sweet and tart, and simple and spectacular—which is precisely why Queen Victoria’s court fell in love with it over 125 years ago.

While many assume cherry jubilee recipe requires professional skills, our guide proves it’s surprisingly achievable at home. The technique is straightforward, the ingredient list is minimal, and the payoff is maximum—your guests will be mesmerized.

The History Behind Cherry Jubilee: From Royal Courts to Your Kitchen

The cherry jubilee recipe has a fascinating backstory. Chef Auguste Escoffier, the legendary French chef known as the “father of modern cuisine,” created this dish specifically to celebrate Queen Victoria’s 60 years on the British throne—her Diamond Jubilee—in 1897. The dessert became an immediate sensation in continental restaurants and upscale dining establishments throughout Europe and America.

The cherry jubilee recipe gained further prominence during the 1950s and 1960s, when the flambé technique became synonymous with sophisticated dining. It appeared on Julia Child’s groundbreaking television show, introducing millions of American home cooks to the theatrical art of tableside flambé service. Today, while somewhat less common than it once was, cherry jubilee remains the ultimate statement dessert for special occasions and dinner parties.

Cherry Jubilee Ingredients: What You Need

The beauty of a cherry jubilee recipe lies in its simplicity. You likely have most ingredients in your pantry already. Here’s what you’ll need:

Step-by-Step: How to Make Cherry Jubilee

Step 1: Prepare Your Cherries

If using fresh cherries for your cherry jubilee recipe, rinse them thoroughly under cold water and pat dry. Using a cherry pitter, remove the pits carefully—this prevents bitter almond flavors from the pits leeching into your sauce. If using frozen cherries, thaw them first and drain any excess liquid (save the liquid; it’s pure cherry essence!). Frozen cherries actually work wonderfully for this recipe because they’re already at peak ripeness and break down beautifully into a silky sauce.

Step 2: Create the Cherry Base

In a large, heavy-bottomed skillet (preferably stainless steel—avoid non-stick for the flambé step), combine your pitted cherries, sugar, lemon or orange juice, and a pinch of kosher salt. Place the skillet over medium heat and stir gently using a wooden spoon. You’re looking for the sugar to dissolve completely and the cherries to begin releasing their natural juices, creating a glossy, deep crimson sauce. This should take about 4-5 minutes. The cherries will soften slightly and the liquid will reduce, concentrating the flavors.

As the cherry jubilee recipe develops, you’ll notice the sauce becoming thicker and more luscious. Resist the urge to stir constantly—gentle, occasional movements keep the cherries intact and beautiful.

Step 3: Finish the Sauce with Butter and Citrus

Once your cherries are soft and the sauce is glossy (about 5 minutes of cooking), remove the skillet from heat temporarily. Add the cold butter pieces and stir gently until fully incorporated. The butter adds richness and helps create a silky mouthfeel. Next, add your citrus zest and stir to combine. If you’re adding vanilla extract for extra depth, add it now and stir well. Taste the sauce and adjust sweetness or tartness as needed—some cherry batches are naturally sweeter or tarter than others.

Step 4: Add the Liqueur (Flambé Preparation)

This is where the magic of your cherry jubilee recipe happens. Remove the skillet from heat entirely and let it cool for about 30 seconds. Carefully pour the Kirsch, brandy, or rum over the cherries. Do NOT ignite immediately—wait 10-15 seconds to allow the alcohol vapors to build (this is crucial for a successful flambé). Place the skillet back on medium heat for just 5-10 seconds.

Step 5: The Flambé—Safely and Spectacularly

Safety First: Before attempting the flambé for your cherry jubilee recipe, ensure:

• Your hair is pulled back
• You’re wearing fitted clothing (no loose sleeves)
• You have a clear, flame-free area around you
• Never lean directly over the skillet
• Keep a lid nearby to smother flames if needed (never use water)

Using a long-handled lighter or a long wooden fireplace match, carefully ignite the alcohol vapors above the cherry mixture. You should see flames dance across the surface—beautiful and controlled. If the flame is too large, lower the heat slightly. If there’s no flame, wait a moment and try again; the pan may not be hot enough.

While the cherry jubilee recipe flames, gently shake the skillet (using a back-and-forth motion, not a tossing motion) to expose more of the alcohol to the heat and allow it to fully burn off. This takes about 30-60 seconds. You’ll know it’s complete when the flame naturally extinguishes and you smell the sweet, caramelized cherry aroma instead of raw alcohol.

Step 6: Serve Immediately

The drama of your cherry jubilee recipe isn’t over yet. Working quickly, scoop vanilla ice cream into individual serving bowls or over slices of pound cake. Immediately spoon the hot cherry sauce over the cold ice cream, creating that essential contrast of temperatures. The ice cream will begin to melt into the warm cherries, creating an irresistible sauce.

Cherry Jubilee Recipe Variations & Alternatives

While the classic cherry jubilee recipe never goes out of style, here are sophisticated variations to suit different preferences and occasions:

Nutrition Information: Cherry Jubilee Per Serving

Understanding the nutritional profile of your cherry jubilee recipe helps you balance this indulgent dessert within your overall diet. Here’s the breakdown for a standard serving (cherry sauce plus ½ cup vanilla ice cream):

Note: Nutritional values calculated for classic recipe with Kirsch and standard vanilla ice cream. Alcohol calories burn off during flambé, reducing final calorie count by approximately 20 calories per serving.

Best Liqueurs for Cherry Jubilee: A Flavor Guide

The choice of liqueur can dramatically influence your cherry jubilee recipe’s final flavor profile. Here’s a comprehensive guide to help you select the perfect spirit:

Pro Tips for Perfect Cherry Jubilee Every Time

• Select Quality Cherries: Look for dark Bing cherries if available—they have superior flavor and create a deeper sauce color.
• Frozen is Fantastic: Don’t shy away from frozen cherries. They’re picked at peak ripeness and often produce better results than “fresh” supermarket cherries picked early.
• Room Temperature Matters: Have your vanilla ice cream slightly soft (about 10 minutes out of the freezer) so it scoops easily and melts beautifully into the warm sauce.
• Stainless Steel Skillet Essential: Non-stick cookware can damage during the flambé. Use a heavy stainless steel skillet for best results.
• Test the Flame First: If you’re nervous about the flambé, practice igniting the alcohol in your skillet (without cherries) beforehand to build confidence.
• Make Ahead (Mostly): Prepare the cherry sauce up to 2 days ahead, refrigerated. Reheat gently over low heat just before serving, then add liqueur and flambé fresh.
• Presentation is Everything: Dim the lights when flambéing for your guests—the visual drama is half the appeal of cherry jubilee recipe.
• Don’t Overcook the Cherries: They should be soft and sauce-like, but cherries should still hold their shape. Overcooking creates a jammy texture.

Common Cherry Jubilee Mistakes & How to Avoid Them

Storage & Make-Ahead Instructions

One of the best aspects of cherry jubilee recipe is its flexibility for advance preparation. Here’s how to maximize your prep time:

Prepare Cherry Sauce Ahead: Complete Steps 1-3 up to 2 days in advance. Cool the sauce completely, transfer to an airtight container, and refrigerate. When ready to serve, reheat gently over low heat (approximately 3-4 minutes) until warmed through. Add the liqueur and flambé fresh for maximum drama.

Pit Cherries Advance: If using fresh cherries, pit them up to 24 hours ahead. Store in a covered container in the refrigerator to prevent oxidation.

Don’t Store Finished Dish: Once cherries have been flambéed and served over ice cream, enjoy immediately. The magic of cherry jubilee recipe lies in that crucial moment of hot-cold contrast.

Leftover Sauce Storage: Cooled leftover cherry sauce keeps refrigerated for 3-4 days. Use over oatmeal, yogurt, pound cake, or cheesecake. Warm before serving.

Serving Suggestions Beyond Vanilla Ice Cream

While vanilla ice cream is the traditional cherry jubilee recipe pairing, these alternatives create equally memorable presentations:

• Pound Cake Slices: Toast thin pound cake slices and arrange in bowls. Pour warm cherries over top, finishing with a dollop of whipped cream.
• Cheesecake: Spoon cherry sauce over a slice of creamy cheesecake for an elegant twist on a classic pairing.
• Crème Brûlée: The caramelized sugar shell cracks beautifully when topped with warm cherries.
• Chocolate Mousse: Layer dark chocolate mousse with cherry sauce for sophisticated contrasts.
• Angel Food Cake: The light, airy texture provides perfect balance to the rich, fruity sauce.
• Mascarpone Cream: Spoon cherries over fresh mascarpone mixed with a touch of honey and vanilla.
• Panettone or Brioche: Toasted slices absorb the cherry sauce beautifully for a unique presentation.

Why Cherry Jubilee Deserves a Comeback

In our era of minimalist plating and molecular gastronomy, cherry jubilee recipe feels refreshingly bold—a dessert that refuses to whisper. It’s showstopping without being pretentious, theatrical without being ridiculous, and genuinely delicious beneath all the drama. This classic cherry jubilee recipe represents an older era when food was meant to impress, to create memories, and to bring people together around the table.

Whether you’re hosting your first dinner party or celebrating a milestone, cherry jubilee recipe transforms an ordinary evening into something unforgettable. Your guests will talk about the flaming cherries for years to come.

Frequently Asked Questions About Cherry Jubilee Recipe

Cherry Jubilee Recipe: The Final Word

This cherry jubilee recipe bridges culinary history with modern entertaining. Whether you’re celebrating Queen Victoria’s legacy or simply treating yourself to something spectacular, these flaming cherries represent more than dessert—they represent occasion, sophistication, and the joy of creating memorable moments around the dinner table. Master this classic, and you’ll have a showstopping finale for any celebration.

Related Cherry & Dessert Recipes from Meta Savory

• Easy Dessert Recipes Collection – Explore more elegant finales
• Churro Cheesecake Recipe – Another showstopping dessert with dramatic presentation
• Christmas Crack Recipe – Easy, addictive holiday treat
• Pumpkin Dump Cake – Simple yet impressive fall dessert
• Caramel Apple Cake – Another fruit-forward elegant dessert

Ready to master cherry jubilee? Gather your ingredients, clear your schedule, and prepare to dazzle your guests with this timeless, flaming beauty.

Cherry Jubilee Recipe

Cherry Jubilee is a timeless, theatrical dessert of warm, liqueur-kissed cherries flambéed tableside and spooned over cold vanilla ice cream — created by Auguste Escoffier for Queen Victoria’s Diamond Jubilee. This recipe guides you through picking cherries, building a glossy sauce, and performing a safe flambé for an unforgettable finale.

• large heavy-bottomed skillet (stainless steel)
• cherry pitter
• wooden spoon
• long-handled lighter or long matches
• lid (to smother flames if needed)
• serving bowls or plates
• ice cream scoop

• 1–1.5 lbs pitted dark cherries (Bing preferred; frozen works well)
• 1/2 cup granulated sugar (adjust to taste)
• 3 tbsp unsalted butter, cold, cut into pieces
• 2–3 tbsp fresh lemon or orange juice
• 1 tbsp citrus zest (lemon or orange)
• 1/4–1/2 cup Kirsch, brandy, or rum (for flambé)
• 1/2 tsp vanilla extract (optional)
• 1 tbsp cornstarch or arrowroot (optional, to thicken)
• 1 quart vanilla ice cream (for serving)
• pinch kosher salt

1. Rinse (if using fresh) and pit the cherries. If using frozen cherries, thaw and drain any excess liquid (reserve if desired for extra cherry flavor).

   
   
   

2. In a large, heavy-bottomed skillet (stainless steel recommended), combine the cherries, sugar, citrus juice and a pinch of salt. Heat over medium, stirring gently until the sugar dissolves and cherries release juices (4–5 minutes).

3. Remove from heat. Add butter and stir until melted. Add citrus zest and vanilla extract. Thicken with cornstarch/arrowroot if desired.

4. Remove from heat and add the Kirsch, brandy or rum. Wait 10–15 seconds for vapors to build, then return to heat for 5–10 seconds.

5. Using a long lighter, ignite the vapors. Gently shake the pan so alcohol burns off evenly (30–60 seconds). Flames will extinguish naturally.

6. Serve immediately over vanilla ice cream or pound cake so the hot cherries melt into the cold dessert.

Safety: Pull back hair, wear fitted sleeves, keep a lid nearby to smother flames (never water), and never lean over the skillet when igniting. Make-ahead: Prepare the cherry sauce (Steps 1–3) up to 2 days ahead and refrigerate; reheat gently before flambéing. For a no-alcohol version, substitute 1/4 cup orange juice + 1–2 tbsp honey and skip the flambé.

Dessert

Classic, French

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