Cherries Jubilee

This image courtesy of Joseph DeLeo

Promise me that before you make this, you’ll tie your long hair back in a ponytail, roll up your sleeves, and, in the case of the gentlemen with flowing facial hair, don’t bend over to get a closer look.

NotesCan be made ahead? Yes. Three hours, up to **** Leave the cherries at room temperature and reheat before proceeding.

Can be frozen? No.

Can be doubled? Yes. Use a bigger pan.

Good for leftovers? Yes. The sauce can be stored in the refrigerator for up to a week. Reheat and serve over ice cream, pound cake, or any fresh fruit

4 to 5 servings

Preparation Time15 min

Preparation Time - Text15 minutes

Cooking Time10 min

Cooking Time - Text10


Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes



Taste and Texturecreamy, fruity, sweet

Type of Dishice cream


  • 2 cups canned or bottled pitted sweet cherries (not maraschino)
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1/3 cup kirsch or brandy
  • 1 pint best-quality vanilla ice cream


  1. Set a sieve over a 2-cup glass measure and drain the cherries in to it. Mix the sugar with the cornstarch in a small pan and use a wire whisk to stir in 1 cup of cherry juice. Mix very well.

  2. Place the pan over moderate heat and simmer 3 minutes; stirring constantly. The sauce will thicken slightly and become lighter in color. Add the cherries and the kirsch or brandy **** Keep this mixture warm over very low heat while you spoon the ice cream into individual bowls.

  3. Bring the bowls to the table, then hold a lighted match over the pan of cherries. The liqueur will ignite. When the flame goes out use a metal serving spoon to ladle the cherries and the sauce over the ice cream.


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