Cherries Jubilee
By Mark HuxsollPublished on July 4, 2023
Time
25 minutes
Yield
Serves 4
Ingredients
Before You Begin
Grand Marnier or traditional brandy can be substituted for the kirsch. Do not substitute frozen cherries for the fresh cherries. Do not use a nonstick skillet for this recipe; the heat produced by flambéing (igniting) the contents of the skillet can damage nonstick coatings. Before flambéing, make sure to roll up long shirt sleeves, tie back long hair, and turn off the exhaust fan (otherwise, the fan may pull the flames up). We like to serve this over ice cream, garnished with our Orange-Cardamom Almond Thins.
Instructions
- Combine cherries, sugar, water, and salt in 12-inch skillet. Cook over medium-high heat, swirling pan occasionally, until cherries are tender and beginning to wrinkle, 6 to 8 minutes.
- Remove skillet from heat and stir in kirsch. Return skillet to medium-high heat. Using long match or lighter, carefully light cherry mixture on fire, then gently shake skillet until flames dissipate and liquor is fully cooked off, about 30 seconds.
- Stir in butter and lemon zest and cook until butter is melted, about 30 seconds. Off heat, let mixture sit for 5 minutes. Serve.
Time
25 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This dessert, created for Queen Victoria by Auguste Escoffier, the father of modern gastronomy, and served tableside in midcentury luxury dining rooms, makes for a great dessert and a show in home kitchens. Though it has a short ingredient list, the payoff is huge. We cooked fresh cherries in sugar and just enough water to prevent the sugar from crystallizing. Once the cherries were just tender and released their juice to make a lavish syrup with the sugar, we turned off the heat and added kirsch, a cherry brandy. We then returned the skillet to the heat and carefully ignited the kirsch to caramelize and cook down. Once much of the alcohol had burned off, we found that a touch of butter and lemon zest added richness and brightness to make a wonderfully balanced topping that goes great on French vanilla ice cream or French toast at brunch or can simply be eaten with a spoon.
Before You Begin
Grand Marnier or traditional brandy can be substituted for the kirsch. Do not substitute frozen cherries for the fresh cherries. Do not use a nonstick skillet for this recipe; the heat produced by flambéing (igniting) the contents of the skillet can damage nonstick coatings. Before flambéing, make sure to roll up long shirt sleeves, tie back long hair, and turn off the exhaust fan (otherwise, the fan may pull the flames up). We like to serve this over ice cream, garnished with our Orange-Cardamom Almond Thins.
Instructions
- Combine cherries, sugar, water, and salt in 12-inch skillet. Cook over medium-high heat, swirling pan occasionally, until cherries are tender and beginning to wrinkle, 6 to 8 minutes.
- Remove skillet from heat and stir in kirsch. Return skillet to medium-high heat. Using long match or lighter, carefully light cherry mixture on fire, then gently shake skillet until flames dissipate and liquor is fully cooked off, about 30 seconds.
- Stir in butter and lemon zest and cook until butter is melted, about 30 seconds. Off heat, let mixture sit for 5 minutes. Serve.
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