Cherries Jubilee

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Cherries Jubilee – Prepare a restaurant level dessert by flambeing for a dramatic effect. This simple but sophisticated dessert will dazzle anyone watching it be made and eating it. Liqueur-soaked cherries are flambeed with golden rum, making a sweet boozy sauce to top ice cream. The big secret? It’s really easy to make!

Cherries Jubilee were created in honor of Queen Victoria. Then, as now, the British public delighted in every detail of the Royal Family’s life and everyone know that cherries were the queen’s favorite fruit… The whole nation celebrated at her Golden Jubilee in 1887 and again at her Diamond Jubilee in 1897

National Cherries Jubilee Day on September 24 celebrates a very unique dessert that deserves more love! Cherries jubilee is a dish that involves cherries and liqueur, usually a brandy or Kirschwasser. Originally, the cherries were simply poached in a sugary syrup and served with warm brandy, which was set on fire for a dramatic presentation as it was served to guests. Modern recipes serve the cherries with ice cream, but the fire has remained a key part of this dish. Read More

Is there anything more summery than a bowl of ripe cherries? Cherries Sweet, snackable, and nutritious, this superfood deserves a place in your diet. Cherries are a good source of healthy compounds like fiber, vitamin C, potassium, and antioxidants. Read More

Not what you are looking for? Try these other great sweet recipes: Mexican Churros, Macerated Strawberries, Low Fat Vanilla Ice Cream or the classic Disney Dole Whip.


Cherries Jubilee

cherries jubilee scaled

Cherries Jubilee – 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.

  • Author: Food Network
  • Prep Time: :15
  • Cook Time: :11
  • Total Time: :26
  • Yield: 4
  • Category: Dessert
  • Method: Flambe



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


Remember to use extreme caution while dealing with a liquid that is on fire. Do not carry the dish while flaming, this is best done on the kitchen counter away from the table. Keep a large metal lid on hand, to cover the dish in case the flambe gets out of control.

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