Cherries Jubilee

Published Feb. 8, 2023

Introduction

Cherries Jubilee is a classic, showstopping dessert featuring flambéed cherries in a warm, spiced sauce, traditionally served over ice cream or pound cake. The vibrant citrus, aromatic cardamom, and boozy flame create a balanced, luxurious flavor profile—ideal for special occasions or indulgent weeknights.

Prep Time: 15 minutes

Total Time: 15 minutes (excluding chilling time for serving, if desired)

Ingredients

Serves 2–3

• 1 small orange (about 60g): For zest and juice

• 4 cardamom pods (crushed; whole pods yield fresh aroma, ground cardamom is a substitute)

• 2 tablespoons unsalted butter (1 tbsp melted, 1 tbsp for cooking)

• 1–2 tablespoons granulated sugar (adjust to taste; less for tart cherries)

• 8 ounces (225g) fresh sweet cherries, pitted (about 1¾ cups; see substitutions below)

• 2 tablespoons Cognac or brandy (higher-proof spirits like rum may help with flambé)

• Pinch of salt (to balance sweetness)

• Ice cream or pound cake (for serving)

Substitutions & Notes

• Frozen cherries: A year-round staple! Use 8 oz pitted frozen sweet cherries (thawed briefly, if preferred). They’re concentrated, flavorful, and often more accessible than out-of-season fresh cherries.

• Fresh cherries: Opt for peak-season (late spring/early summer) fresh cherries, or southern hemisphere cherries (Chile, New Zealand) if off-season.

• Alcohol: Substitute with cherry liqueur (e.g., Heering) or omit and use an extra splash of orange juice for a non-alcoholic version.

Equipment

• Medium heavy-bottomed skillet

• Chef’s knife (for zesting/halving orange)

• Small metal ladle (2–3 tbsp capacity) or ramekin (for flambé)

• Long match/lighter (for igniting brandy)

• Fine-mesh sieve (optional, for straining zest)

Preparation Steps

Step 1: Prep Aromatics

• Zest & Juice: Grate ¼ teaspoon orange zest (avoid white pith, which is bitter) using a microplane or fine grater. Halve the orange, squeeze 2 tablespoons juice (reserve the pulp for another use).

• Bruise Cardamom: Place cardamom pods on a cutting board. Gently press with the flat side of a chef’s knife to crack the pods, releasing seeds.

Step 2: Sauté Aromatics

In a medium skillet over medium heat:

• Melt 2 tablespoons butter. Add the crushed cardamom pods, cardamom seeds, and orange juice.

• Stir until sugar dissolves (2–3 minutes). The mixture will be slightly syrupy; do not let it brown.

Step 3: Cook Cherries

Add the pitted cherries and orange zest to the skillet. Stir gently and cook until cherries soften and release their juices (2–5 minutes). The cherries should be tender but retain shape—overcooking will make them mushy.

Step 4: Flambé the Brandy

• Transfer the skillet to a heat-safe surface. Pour 2 tablespoons Cognac or brandy into the metal ladle (ensure the ladle is dry).

• Light the brandy with a long match or lighter, holding the flame just above the liquid. The alcohol will ignite with a brief blue flame.

• Safety tip: Stand back 2–3 feet; the flame will burn for 30 seconds–1 minute. Pour the flaming brandy over the cherries and let the alcohol burn off completely.

Step 5: Reduce & Season

• Turn the skillet burner to medium heat. Reduce the sauce until it thickens slightly (1–2 minutes). It should coat the back of a spoon.

• Add a tiny pinch of salt (to balance sweetness) and stir. Taste and adjust sugar/salt if needed.

Serving

Spoon the warm cherries and sauce over vanilla bean ice cream, pound cake, or sponge cake. For extra elegance, garnish with a light dusting of cardamom or a mint leaf.

Chef’s Tips

• Flambé troubleshooting: If the brandy won’t ignite, use a higher-proof spirit (e.g., 80-proof bourbon) or ensure the ladle is dry (alcohol evaporates quickly).

• Cardamom intensity: Reduce cardamom pods to 2 for milder spice, or use ¼ tsp ground cardamom (powdered) for a quicker flavor boost.

• Freezing leftovers: Cherries can be stored in an airtight container in the freezer for up to 1 month. Thaw and reheat gently for a quick dessert.

Community Notes

• Frozen cherries: “Used frozen cherries (thawed) and it worked beautifully! Flavor was just as rich, and texture held up better than out-of-season fresh.”

• Seasonal fresh cherries: “Washington State cherries in June are game-changing—sweet, juicy, and perfect for this recipe. For off-season, frozen is my go-to.”

• Non-alcoholic flambé: “Replaced brandy with 2 tbsp orange juice + 1 tbsp lemon juice; still delicious, though the flame is gone. Use for kids or teetotalers!”

Enjoy this timeless, boozy treat—every bite is a celebration! 🍒🔥