Flaming Cherries Jubilee
September 24th is National Cherries Jubilee Day.
It’s an easy flambéed dessert that is presented with much fanfare. A sauce is made of cooked, pitted cherries and cherry liqueur (Kirschwasser—brandy can be substituted), which is flambéed in a chafing dish and ladled over a dish of vanilla ice cream at the table.
Great thing is - We do all the prep work for you when you use our delicious Cherry Preserves!
It’s great entertainment for guests, many of whom have never had flambéed food. You can elaborate on the dish by serving the flaming sauce over an ice cream and angel food cake, pound cake or sponge cake, or over custard or puddings.
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. EMPTY entire jar of our Cherry Preserves into a large skillet.
2. HEAT the cherry preserves on medium heat until it breaks down and comes to a simmer (About 4-5min).
3. REMOVE cherries from heat. Add liquor over the cherries without stirring, and ignite with a long lighter at the edge of the pan. GENTLY shake pan until flame has extinguished itself.
4. SCOOP a serving in a ladle, and pour over ice cream. garnish with slivered almonds (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.
History: Famed chef Auguste Escoffier created the dish for Queen Victoria: Either for her Golden Jubilee celebration in 1887, her 50th anniversary as queen, or her Diamond Jubilee (1897). Hence the name, Jubilee.
