📝 About This Recipe
Originally created by the legendary chef Auguste Escoffier for Queen Victoria’s Golden Jubilee in 1887, this dessert remains a masterpiece of culinary theater. It features succulent dark cherries simmered in a rich, ruby-red syrup of citrus and spice, finished with a dramatic brandy flambé that caramelizes the sugars. The contrast between the warm, boozy fruit sauce and cold, velvety vanilla bean ice cream creates a timeless sensory experience that is as elegant as it is delicious.
🥗 Ingredients
The Cherry Base
- 1 pound Fresh Dark Sweet Cherries (pitted, stems removed (Bing or Rainier work best))
- 1/3 cup Granulated Sugar
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
Aromatics and Liquids
- 1 teaspoon Orange Zest (freshly grated)
- 1/4 cup Fresh Orange Juice
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 piece Cinnamon Stick (whole)
- 1 teaspoon Cornstarch (dissolved in 1 tablespoon of water)
- 2 tablespoons Kirsch or Cherry Liqueur (optional for extra depth)
The Flambé and Service
- 1/4 cup Brandy or Cognac (room temperature for easier ignition)
- 1 pint Vanilla Bean Ice Cream (premium quality)
- 4 sprigs Fresh Mint Leaves (for garnish)
- 2 tablespoons Toasted Almond Slivers (for added texture)
👨🍳 Instructions
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1
Begin by prepping your fruit; wash the cherries thoroughly and use a cherry pitter to remove the pits while keeping the fruit whole and plump.
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2
In a large, heavy-bottomed skillet or a traditional flambé pan over medium heat, melt the unsalted butter until it begins to foam slightly.
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3
Stir in the granulated sugar and cook for 2-3 minutes, stirring constantly until the sugar dissolves and begins to turn a very pale amber color.
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4
Carefully pour in the orange juice, lemon juice, and add the orange zest and cinnamon stick. Be cautious as the mixture may steam and bubble.
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5
Whisk in the cornstarch slurry (cornstarch mixed with water) and the Kirsch. Simmer the liquid for 2 minutes until it thickens into a glossy syrup.
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6
Add the pitted cherries to the pan. Toss them gently in the syrup for 3-4 minutes, or until they are heated through and just beginning to release their juices, but still hold their shape.
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7
While the cherries simmer, prepare your serving bowls by placing two generous scoops of vanilla bean ice cream into each.
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8
Measure the brandy into a small heat-proof pitcher. If the brandy is cold, warm it slightly in a small saucepan over low heat (do not let it boil).
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9
The Flambé: Carefully pour the brandy over the cherries. Using a long-reach kitchen lighter, ignite the vapors at the edge of the pan immediately.
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10
Gently shake the pan back and forth until the blue flames subside. This process burns off the harsh alcohol while leaving the rich flavor behind.
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11
Remove the cinnamon stick from the sauce and discard it.
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12
Ladle the hot cherry mixture and plenty of the ruby syrup directly over the cold ice cream.
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13
Garnish immediately with toasted almond slivers for crunch and a sprig of fresh mint for a pop of color.
💡 Chef's Tips
Always use a long-reach lighter and keep a pan lid nearby to safely extinguish flames if they get too high. If fresh cherries are out of season, high-quality jarred Morello cherries in light syrup are an excellent substitute. Ensure your brandy is at room temperature or slightly warm; cold alcohol is much harder to ignite for the flambé effect. Do not overcook the cherries; you want them to be tender but still provide a slight 'pop' when bitten into. For the best visual impact, serve the dish immediately while the sauce is bubbling and the ice cream is just beginning to melt.
🍽️ Serving Suggestions
Pair with a crisp glass of Demi-Sec Champagne or a sweet Moscato d'Asti. Serve alongside thin, crisp almond tuile cookies for an elegant textural contrast. For a non-traditional twist, serve over a slice of warm pound cake instead of ice cream. Accompany with a small glass of the same brandy or Cognac used in the cooking process. Top with a dollop of lightly sweetened chantilly cream for added richness.