Cherries Jubilee Recipe

Cherries: The main ingredient, providing a sweet and tart flavor. Fresh or frozen can be used.

Sugar: Adds sweetness to balance the tartness of the cherries.

Kirsch: A cherry-flavored brandy that is used for flambéing. Can be substituted with regular brandy.

Lemon juice: Adds a touch of acidity to enhance the flavor of the cherries.

Cornstarch: Optional, used to thicken the sauce if desired.

Vanilla ice cream: The perfect creamy base to serve the warm cherries and sauce over.

When preparing cherries jubilee, ensure that the cherries are evenly coated with sugar and lemon juice in the skillet. This helps to release their natural juices more effectively. If you choose to use cornstarch for thickening, dissolve it completely in a small amount of water before adding it to the skillet to avoid lumps. When adding the kirsch or brandy, make sure to remove the skillet from the heat source to safely ignite the alcohol. This flambé technique not only adds a dramatic flair but also enhances the flavor by burning off the alcohol and leaving a rich, aromatic essence. Serve immediately over vanilla ice cream for the best experience.

• pitted cherries - Substitute with pitted plums: Plums have a similar texture and sweetness, making them a good alternative.

• sugar - Substitute with honey: Honey provides a natural sweetness and can add a different depth of flavor.

• kirsch - Substitute with rum: Rum has a similar alcohol content and can complement the fruit flavors well.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and can provide a slightly different citrus note.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• vanilla ice cream - Substitute with coconut ice cream: Coconut ice cream offers a creamy texture and a unique flavor that pairs well with the fruit.

• Allow the cherries jubilee to cool completely at room temperature before storing.
• Transfer the cooled cherries and sauce into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator. The cherries jubilee can be kept refrigerated for up to 3-4 days.
• For longer storage, place the cherries jubilee in a freezer-safe container. Leave some space at the top to allow for expansion during freezing.
• Label the container with the date to keep track of its storage time. The cherries jubilee can be frozen for up to 2 months.
• When ready to use, thaw the cherries jubilee in the refrigerator overnight.
• Reheat the thawed cherries jubilee in a skillet over low heat until warmed through. Avoid boiling to prevent the sauce from becoming too thick.
• If the sauce appears too thick after reheating, add a small amount of water or lemon juice to reach the desired consistency.
• Serve the reheated cherries jubilee over vanilla ice cream for a delightful dessert experience.

• For a quick and easy method, use the microwave. Place the cherries jubilee in a microwave-safe dish, cover it loosely with a microwave-safe lid or plastic wrap, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a more controlled reheating process, opt for the stovetop. Transfer the cherries jubilee to a small saucepan and warm over low to medium heat, stirring occasionally, until heated through. This method helps maintain the texture and flavor of the cherries.

• For those who enjoy a bit of a caramelized touch, use the oven. Preheat your oven to 350°F (175°C). Place the cherries jubilee in an oven-safe dish, cover with aluminum foil, and bake for about 10-15 minutes, or until warmed through. This method can enhance the depth of flavor.

• If you have a double boiler, this is an excellent method to gently reheat the cherries jubilee. Fill the bottom pot with water and bring it to a simmer. Place the cherries jubilee in the top pot and heat, stirring occasionally, until warmed through. This method prevents scorching and maintains the integrity of the sauce.

• For a gourmet touch, consider reheating in a sous vide. Place the cherries jubilee in a vacuum-sealed bag or a ziplock bag using the water displacement method. Heat the water bath to 140°F (60°C) and submerge the bag for about 20-30 minutes. This method ensures even reheating without overcooking.

• Skillet: A flat-bottomed pan used for cooking the cherries and sauce over medium heat.

• Measuring cups: Used to measure the exact amount of cherries, sugar, and kirsch or brandy.

• Measuring spoons: Essential for measuring small quantities like lemon juice and cornstarch.

• Wooden spoon: Ideal for stirring the cherries, sugar, and lemon juice in the skillet.

• Small bowl: Used to dissolve the cornstarch in a small amount of water before adding it to the skillet.

• Lighter or match: Necessary for igniting the alcohol to create the flambé effect.

• Ice cream scoop: Handy for serving the vanilla ice cream.

• Serving bowls: Used to serve the final dish of cherries jubilee over vanilla ice cream.

Prepare ingredients ahead: Pit and measure the cherries and sugar in advance to streamline the cooking process.

Use pre-pitted cherries: Save time by purchasing pre-pitted cherries instead of pitting them yourself.

Simplify thickening: Skip the cornstarch step if you prefer a thinner sauce, reducing cooking time.

Pre-scoop ice cream: Scoop the vanilla ice cream into bowls before starting the cherries jubilee to serve immediately.

Measure liquids in advance: Pre-measure the kirsch or brandy and lemon juice to add them quickly when needed.