Flaming Cherries Jubilee

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Have you ever eaten Flaming Cherries Jubilee? It’s a gooey ooey delicious dessert! The flaming cherries were made of two layers of cherry pie filling and with a gooey white layer in the middle. It was topped off with whipped cream and a maraschino cherry on top. Flame cherries Jubilee is a cocktail that lifts up in the pink glow of flaming cherries splashing over ice and nutty brown spirits.

Flaming Cherries Jubilee

It’s a simple dessert that’s flambéed and served with a lot of flair. Cooked, pitted cherries are combined with cherry liqueur (Kirschwasser; brandy may be used in place of this ingredient), which is then flambéed in a chafing dish and poured over a serving of vanilla ice cream at the table.

The best part is that when you utilize our delectable Cherry Preserves, we take care of all the preparation for you!

Many of the visitors enjoy it because they have never experienced flambéed cuisine. Serving the flame sauce over ice cream, angel food cake, pound cake, sponge cake, custard, or puddings will enhance the dish.

Warning: This recipe calls for open flame to be used. Please be in a well ventilated area and away from loose clothing.

INGREDIENTS:

1 20oz. Jar West Virginia Fruit and Berry – Cherry Preserves

1/4 cup Brandy (you can also use Kirshwasser)

premium vanilla ice cream

optional garnish: slivered almonds

INSTRUCTIONS:

  1. Pour our Cherry Preserves in their entirety onto a sizable skillet.
  2. Simmer the cherry preserves on medium heat until it has broken down (About 4-5min).
  3. Take cherries out of the heat. Without stirring, pour the liquor over the cherries and light it with a long lighter at the edge of the pan. Shake the pan gently until the flame goes out.
  4. LADLE a portion into the bowl, then pour it over the ice cream. Add slivered almonds as a garnish (optional)

Tip: To keep the ice cream from melting, it helps to pre-scoop the balls and let keep them in the coldest area of the freezer. If you have room you can chill the dishes, too.

How To Make Flaming Cherries Jubilee

Making Flaming Cherries Jubilee. Hello, buddies. How are you doing today? Would you like to impress your friends with this delicious fruit treat? Because, don’t you think, this is a truly show-stopping party piece?

A Flaming Cherries Jubilee is what? Sweet cherries that have been softened by simmering in a lemon and sugar syrup. Then brandy or Cointreau was added on top, and it was set on fire. Ideally served alongside vanilla ice cream. Very nice. yummy!!

How To Make Flaming Cherries Jubilee:

So, do you require a quick and simple dessert that will spark conversation? Then this simple cherry compote will do.

At the very end, add a little Cointreau or brandy; warm through; then light with a long match. As you wait for the applause, step back.

Making Flaming Cherries Jubilee: A Recipe

How To Make A Flaming Cherries Jubilee:

Serves 4

Preparation time: 10 minutes | Cooking time: 13 minutes

You Will Need:

  • 1 lemon, pare rind from lemon with a vegetable peeler and squeeze juice
  • 200 ml (7 fl oz) water, plus little extra
  • 75 g (3 oz) caster sugar
  • 400 g (14 oz) British cherries, stalks and stones removed
  • 4 tablespoons Cointreau or brandy
  • Scoops vanilla ice cream to serve

Method For How To Make Flaming Cherries Jubilee:

  1. First, combine the lemon rind, juice, water, and sugar in a small frying pan. Simmer the mixture slowly for 5 minutes while stirring occasionally to ensure that the sugar dissolves fully.
  2. When syrupy, boil for three minutes.
  3. The cherries should be added and cooked for 5 minutes at a low heat so that they soften and the juices color the syrup.
  4. Take the lemon rind off and throw it away.
  5. Add the liqueur or brandy, bring to a boil briefly, ignite with a lit match (use extra long ones to avoid burning fingers), and then transfer to a serving dish and place on a table.
  6. Last but not least, as the flames die down, spoon into bowls and serve with ice cream scoops.
How To Make Flaming Cherries Jubilee

How To Make Flaming Cherries Jubilee Tip:

Why not keep an eye out for a cherry stoner the next time you go shopping? Pressing out the cherry stones is a simple process thanks to this useful tool.

It is comparable to a garlic press in terms of size and cost. But after getting one, you’ll wonder how you survived without it.

Jubilee Fresh Cherries

Cherries Jubilee was created by me to honor my son’s birthday. A dish of pound cake with ice cream and burning Cherries Jubilee was as dramatic and celebratory as any decorated tier cake with candles, especially with the full family gathered around the table to sing “Happy Birthday.” I have extremely happy recollections of celebrating my sister’s 21st birthday (many years ago) in a magnificent beachside restaurant where Cherries Jubilee was created and flambeed at the table, as I described to everyone before we turned the lights down and lit the alcohol. It is certainly a joyful dessert because it was initially created to mark the 50th anniversary of Queen Victoria’s reign. Anybody will feel special as a result.

The experience of testing Cherries Jubilee was completely gratifying. Since fresh cherries were unavailable in Minnesota at this time of year, a package of frozen cherries had to be substituted. They had a decent amount of juice to work with and were plump and red. The sauce was well smoothed and picked up by the butter and lemon. Now for the dramatic brandy and match flourish! Voila! I had a real magician’s feeling. Warm, plump, intoxicated cherries on top of melting ice cream over pound cake are cozy and well-known. And yet, this dessert’s retro appeal doesn’t seem all that ancient. It will become my new treat for many future enjoyable evenings. Using Amaretto di Saronno for the flambé and making a pound cake with almond flavour after trying the recipe as written. Divine! I will definitely prepare the fresh cherry version when summertime rolls around.

Ingredients send grocery list
  • 1 pound fresh ripe cherries, rinsed, stemmed, and pitted
  • 1/3 cup sugar
  • 3 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup Kirsh, Grande Marnier, or Brandy
  • 1 pint vanilla ice cream
  • pound cake, cut into slices
Directions
  1. MIX CHERRIES AND SUGAR: In a medium skillet, combine cherries with as much cherry juice as you can save, and sugar. Over MEDIUM heat, stir until sugar dissolves, the cherries become soft, and the liquid is reduced, about 4-5 minutes.
  2. ADD BUTTER AND LEMON: Add the butter and stir until it is melted and combined. Add the lemon juice and lemon zest and stir.
  3. FLAMBE: Add the kirsh and then very carefully light a long-stemmed match and hold it to the sauce to ignite the alcohol vapors. (This part is best done with the lights dimmed and your diners watching).
  4. SERVE: Place one slice of pound cake in a serving bowl. Add a scoop of vanilla ice cream. Spoon the warm Cherries Jubilee over the ice cream. Be very careful with the flames.

Cherries Jubilee

Cherries jubilee is a traditional dessert that is incredibly tasty and beloved. This recipe may be made in 15 minutes if you use defrosted frozen cherries. Flambéing is not required.

The choice to flambé is yours alone, and you do it at your own peril. I’ve listed a few safety recommendations, but this isn’t a comprehensive list, and I’m not a fire safety expert.

Course: Dessert

Cuisine: British, English

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4

Calories: 129kcalCook Mode

Ingredients

  • ▢500 g Frozen cherries defrosted, juice collected
  • ▢1 tablespoon Cornflour cornstarch
  • ▢1 tablespoon Orange juice freshly squeezed
  • ▢2 tablespoon White sugar caster or granulated
  • ▢2 tablespoon Kirsch or brandy

Instructions

  • The frozen cherries should first be placed in a sieve that is placed over a basin. Allow the liquid to gather in the basin as the frozen cherries fully defrost (1-2 hours). Cherry juice volume should be approximately 150 ml (discard any excess cherry juice)
  • Take 2 tablespoons of the defrosted cherry juice and combine it well with the orange juice, sugar, and cornstarch.
  • The remaining cherry juice should be added to the cornflour mixture in a shallow pan, and the sauce should be cooked over medium heat while continually stirring to prevent lumps from developing until the sauce thickens and loses its opaque appearance.
  • Turn reduce the heat, add the defrosted cherries to the pan, and cook until they are piping hot while turning regularly.
  • Add the Kirsch (optional): If you want to flambé the cherries, move the pan away from the fire and into a room without anything flammable close by. Light the Kirsch with a long match (see guidance notes below). It ought to burn for about 30 seconds. Wait until the flame has completely gone out before stirring. If you decide without flambéing, simmer the sauce for a further minute or two at a slow boil to let the alcohol evaporate.

Notes

Expert Tips

  • As the cherries defrost, remember to gather the liquid they release. It ought to be close to 150 ml. If the final sauce is overly thick after adding the orange juice or a drop of water because your cherries didn’t generate as much liquid
  • As soon as the liquid is placed on the heat, it is crucial to stir continuously. Without stirring, the cornflour will cause the sauce to become lumpy.
  • The raw cornflour will lose its opaque appearance while the sauce cooks, gradually thickening and turning dark as it does so. When the sauce is wonderfully thick, stop cooking.
  • Bring the sauce to a boil after the cherries have been added, then add the alcohol. If the sauce is scorching hot, lighting the alcohol is simpler.
  • Follow the safety instructions (below) to flambé safely, and only finish this step if you really want to. Trust me, those cherries are amazing with or without alcohol and with or without the flamingos; it is in no way required.
  • Most importantly, if you plan to flambé this dish, make sure to do so in a peaceful setting and avoid doing so while intoxicated.

Storing and Reheating Leftovers

For up to three days, leftovers should be chilled, covered, and kept in the refrigerator. They can be heated through in a skillet while being continuously stirred, or they can be eaten cold.

Safety Guidelines for Flambéing Cherries Jubliee

(Polite notice: These are my guidelines but this list of safety precautions is not exhaustive and I am not a fire safety expert. The decision to flambé is yours alone and taken at your own risk).

  • Use a shallow pan with a long handle and low sides. Do not attempt to flambé in a high sided saucepan or a dutch oven – you run the risk of burning yourself as you attempt to light the alcohol deep inside the pan
  • Always turn off the heat before adding the alcohol to the pan. This is particularly crucial if using a gas stove. Alcohol can be safely added to the pan after the heat source has been removed without running the danger of an unplanned ignition.
  • Make sure the pan is situated in an open area far from anything that could catch fire, such as drapes or cabinets, before lighting it. If the flames go too high and they are in an open area, they won’t be able to light anything.
  • Keep a pan lid nearby so that you may cover the flames with it and wait for them to go out if they go out of control.
  • Always pour the alcohol into the pan after measuring it out into a small jug or basin. Never pour straight from the bottle into the pan since it is easy to slip or underestimate, and too much alcohol will ignite a lot of flame.
  • Likewise, pour the alcohol into a measuring cup before lighting your lighter.
  • The best method for lighting the alcohol is with a long-handled lighter. Use only a long match or cigarette lighter to avoid burning your hand.
  • Refrain from adding more alcohol.
  • Two teaspoons of Kirsch are used in this cherry jubilee recipe. This is an excellent meal to try out as an introduction to flambé because it will only result in a modest flame as opposed to strong flames.

Nutrition Per Serving (Approximate)

Calories:129kcal | Carbohydrates:28g | Protein:1g | Fat:1g | Saturated Fat:1g | Sodium:1mg | Potassium:286mg | Fiber:3g | Sugar:22g | Vitamin A:89IU | Vitamin C:11mg | Calcium:17mg | Iron:1mg

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