Cherries Jubilee

  • Serves

    serves 4-6


Packed with red, sour cherries, this classic dessert sauce is typically flambeed tableside both for presentation and to ensure the sauce is piping hot when poured over vanilla ice cream.


  • 1 lb. fresh or thawed, frozen sour cherries, pitted
  • 12 cup sugar
  • 2 tbsp. fresh lemon juice
  • 12 vanilla bean, seeds scraped and reserved
  • 14 cup kirsch or brandy
  • Vanilla ice cream, for serving


Step 1

Heat cherries, sugar, juice, and vanilla bean with seeds in a 12" skillet over medium-high heat, and cook, stirring, until sugar dissolves in the cherries' juices, about 4 minutes. Remove pan from heat and add kirsch; return to heat and ignite with a match. Using a spoon, baste cherries with liqueur and juices until flame dies out. Spoon immediately over vanilla ice cream in bowls.

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