Cherries Jubilee

An Elegant, Easy to Prepare Summer Dessert

May 21, 2009 Alicia Richardson

Popularized in the 19th century, it became the "consummate" exquisite course required to end a perfect meal.

This famous sweet course served at the end of a meal was created in honor of Queen Victoria on her Golden Jubilee in 1887, and again on her Diamond Jubilee in 1897. This celebration, Diamond Jubilee, was a testament of her great popularity at home. Evidently, the Queen was fond of cherries.

Originally served without vanilla ice cream, the fruits were poached in a simple syrup, thickened, and served with flaming Kirsch and Maraschino liqueurs. Maraschino liqueur is a bittersweet clear liquor made from Marasca cherries from Dalmatia (Croatia), and Torreglia (Italy). Later, Escoffier- renowned chef and gastronomone - began serving the compote with vanilla ice cream. The rest, as they say, is history. While the originator of this dessert is unknown, it became the most requested dessert in fine restaurants. We believe, Cherries Jubilee will also become your new favourite.

Cherries Jubilee

Serves 4

A 1-pound can pitted sweet Bing cherries, drained. Reserve liquid and set aside.
1 tablespoon cornstach mixed with 1 tablespoon cold water
1/4 cup Kirsch liqueur
1/4 cup Maraschino liqueur
1 pint vanilla ice cream

Method

Pour the cherry liquid in a small saucepan and let it simmer over moderate heat.
Stirring constantly, add the cornstarch and water mixture and cook until the sauce comes to a boil. Cook until it is smooth, and lightly thickened.
Remove pan from the heat. Let the sauce cool to room temperature. Cover tightly and set aside.
Prepare and assemble the cherries jubilee at the dinner table. When you are ready to serve, light an alcohol burner or a table-top stove and set a 12-inch copper flambe or crepe suzette pan over the flame.
Arrange the cherries , kirsch and maraschino liqueurs beside the pan.
Place a scoop of ice cream in each of the chilled dessert bowls and set aside.
Put the cherries in the flambe pan. Do not add the sauce. Stir cherries until heated.
Carefully pour the kirsch and maraschino liqueurs in the pan. Step back from the table and let the liqueurs warm for a few seconds. They may spontaneously burst into flame. If it does not, ignite them with a match, or an appropriate lighting device.
Gently slide the pan back and forth over the heat until the flame dies, making sure the cherries are covered or basted with the liqueurs. Add the cherry sauce. Stir and cook briefly to heat the mixture.
Ladle the cherries and sauce over the ice cream and serve at once.

Cherries Jubilee is a classic, quintessential dessert that will highlight a perfect meal. Because it is served

over ice cream, it is ideal for summer dining.

The copyright of the article Cherries Jubilee in Seasonal Cooking is owned by Alicia Richardson. Permission to republish Cherries Jubilee in print or online must be granted by the author in writing.

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