📝 About This Recipe
A crown jewel of New Orleans Creole dining, Cherries Jubilee was famously popularized at the legendary Brennan's restaurant in the French Quarter. This dramatic dessert features dark, succulent cherries bathed in a rich, buttery syrup infused with orange zest and cinnamon, then spectacularly flambéed with brandy. The result is a sophisticated interplay of hot, caramelized fruit and cold, velvety vanilla bean ice cream that captures the festive spirit of Louisiana.
🥗 Ingredients
The Cherry Base
- 1 pound Dark Sweet Cherries (fresh, pitted and stemmed; or high-quality frozen)
- 1/2 cup Granulated Sugar
- 1 tablespoon Cornstarch
- 1/4 cup Cherry Juice or Water
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
Aromatics and Spice
- 1 piece Cinnamon Stick (approx 3 inches long)
- 2 strips Orange Zest (peeled in wide ribbons with a vegetable peeler)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Pure Vanilla Extract
The Flambé
- 1/4 cup Kirsch (Cherry Brandy) (room temperature)
- 2 tablespoons Cognac or Dark Rum (adds depth to the flame)
For Serving
- 1 quart Vanilla Bean Ice Cream (premium quality)
- 4 sprigs Fresh Mint Leaves (for garnish)
👨🍳 Instructions
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1
In a small bowl, whisk together the cornstarch and the 1/4 cup of cherry juice (or water) until a smooth slurry forms. Set this aside for later use.
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2
Place a large, heavy-bottomed skillet or a traditional flambé pan over medium heat. Add the unsalted butter and allow it to melt until it begins to foam slightly.
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3
Add the granulated sugar to the melted butter. Stir constantly for about 2-3 minutes until the sugar dissolves and the mixture begins to bubble and turn a very pale amber color.
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4
Stir in the cinnamon stick and the orange zest ribbons. These will toast in the sugar-butter mixture, releasing their essential oils and fragrance.
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5
Add the pitted cherries to the pan. Toss them gently to coat with the syrup. Cook for 3-5 minutes until the cherries begin to soften and release some of their natural juices.
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6
Pour in the lemon juice and vanilla extract. Give the cornstarch slurry a quick re-stir and pour it into the pan. Stir gently but continuously until the sauce thickens and becomes glossy and clear.
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7
Reduce the heat to low. Remove the cinnamon stick and the orange zest ribbons using tongs and discard them.
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8
Prepare your serving bowls by placing two generous scoops of vanilla bean ice cream into each bowl. This must be done right before the flambé.
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9
Measure out the Kirsch and Cognac. Ensure they are at room temperature, as cold alcohol will not ignite properly.
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10
The Flambé: Carefully pour the alcohol over the cherries. Let it warm for 5-10 seconds without stirring. Using a long-reach multi-purpose lighter, ignite the vapors at the edge of the pan.
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11
Gently shake the pan or use a long-handled spoon to baste the cherries with the flaming liquid until the blue flames subside naturally.
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12
Immediately ladle the hot, boozy cherry sauce over the waiting ice cream. The contrast of the hot sauce melting the cold ice cream is the signature of the dish.
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13
Garnish each bowl with a sprig of fresh mint and serve instantly while the sauce is still warm and the ice cream is just beginning to swirl into the syrup.
💡 Chef's Tips
Always use a long-reach lighter and keep a pan lid nearby to extinguish flames if they become too high. For the best flame, ensure your Kirsch and Cognac are at least 80 proof and at room temperature. If using frozen cherries, thaw them completely and pat them dry so they don't water down your caramel sauce. Do not overcook the cherries; you want them to remain plump and intact rather than mushy. If you don't have Kirsch, a high-quality Brandy or Bourbon makes a delicious Creole-style substitute.
🍽️ Serving Suggestions
Pair with a glass of chilled Demi-Sec Champagne or a sparkling Rosé to cut through the richness. Serve with a side of crisp almond tuile cookies for an added textural crunch. A small cup of strong Chicory Coffee is the traditional New Orleans way to finish this dessert. For an extra touch of decadence, top with a tiny pinch of flaky sea salt to enhance the caramel notes. If serving for a dinner party, prepare the cherry base in advance and perform the flambé tableside for maximum 'wow' factor.