Cherries Jubilee

If you’ve never flamed anything before, cherries jubilee is a great place to start. It’s simple to make, spectacular to serve and utterly delicious. I served this at my very first big dinner party in college, and still remember the thrill.


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4 cups pitted bing cherries*
1/2 cup sugar
1/2 cup, plus 3 tablespoons water, divided
2 tablespoons cornstarch
1/4 cup brandy
1 quart best-quality vanilla ice cream
*Substitute thawed, frozen cherries when fresh are out of season. 
  1. Combine the cherries, sugar, and 1/2 cup water in a heavy-bottomed pan set over medium-high heat.
  2. Bring to a boil. Reduce the heat to medium-low.
  3. Cover with a lid and cook until the cherries soften.
  4. Whisk the cornstarch and remaining water together until smooth. Add to the cherries and mix well.
  5. Continue cooking, stirring, for a minute or two until the cherry juice thickens.
  6. Warm the brandy.
  7. Transfer the cherries to a chafing dish and pour the brandy over the top.
  8. Ignite and wait until the flames die down.
  9. Scoop the ice cream into serving bowls and ladle the warm cherries over; serve immediately.



Preparation Time: 
25–30 minutes