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Cherries Jubilee

Cherries Jubilee
Prep Time
15 min
Cook Time
10 min
Yields
4 servings

This is an old school classic, making use of the woefully-underutilized art of flambe. Flambeing caramelizes sugars and deepens flavors; with ripe summer cherries, that’s really all you need.

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ingredients

1
pint vanilla ice cream
1
lb(s) fresh, ripe sweet cherries, such as Bing
½
cup sugar
1
lemon
cup golden rum
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directions

Step 1

Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead)

Step 2

Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.

Step 3

To flambe the rum: If cooking over a gas flame, pull the pan off the heat and add the rum. Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.

Step 4

If cooking over an electric stove, put the rum in a small saucepan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs. Pour the lit rum over the cherries, and swirl the pan lightly until the flames subside, about 30 seconds.

Step 5

Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately.

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