📝 About This Recipe
Originally created by the legendary Chef Auguste Escoffier for Queen Victoria’s Diamond Jubilee, this iconic dessert is the epitome of culinary showmanship. It features plump, dark sweet cherries simmered in a rich, ruby-red mahogany sauce of citrus and spice, finished with a dramatic flambé of fine brandy. Served warm over velvety vanilla bean ice cream, it offers a sophisticated interplay of hot and cold that has captivated diners for over a century.
🥗 Ingredients
The Fruit Base
- 1 pound Dark Sweet Cherries (fresh, pitted and stemmed (or frozen/thawed))
- 1/2 cup Granulated Sugar
- 1 tablespoon Cornstarch (dissolved in 1 tablespoon of cold water)
The Aromatics & Sauce
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 teaspoon Orange Zest (freshly grated)
- 1/4 cup Orange Juice (freshly squeezed)
- 1 teaspoon Lemon Juice (to balance sweetness)
- 1 piece Cinnamon Stick (about 2 inches long)
- 1 whole Star Anise (optional, for depth)
- 1/2 teaspoon Vanilla Bean Paste (or pure vanilla extract)
The Flambé
- 1/4 cup Kirschwasser (cherry brandy; must be at least 80 proof)
- 2 tablespoons Cognac or Brandy (optional, for extra complexity)
For Serving
- 1 pint Vanilla Bean Ice Cream (premium quality, very cold)
- 4 sprigs Fresh Mint Leaves (for garnish)
👨🍳 Instructions
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1
Prepare your 'mise en place' by pitting the cherries and measuring out all liquids. Ensure the ice cream is in the freezer until the very last second.
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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 light amber color.
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4
Add the orange juice, lemon juice, orange zest, cinnamon stick, and star anise. Bring the mixture to a gentle simmer, whisking to incorporate the sugar syrup.
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5
Add the pitted cherries to the skillet. Stir gently to coat the fruit in the syrup and cook for 5-7 minutes, or until the cherries just begin to soften and release their juices.
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6
Whisk your cornstarch slurry (cornstarch and water) one last time, then pour it into the bubbling cherry mixture. Stir constantly for 1 minute until the sauce thickens and becomes glossy and translucent.
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7
Stir in the vanilla bean paste. Remove the cinnamon stick and star anise and discard them.
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8
Scoop large rounds of vanilla bean ice cream into four chilled dessert bowls or coupes.
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9
Safety check: Ensure there are no flammable materials or low-hanging cabinets above the stove. Turn off any exhaust fans.
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10
Pour the Kirschwasser (and optional brandy) into a small saucepan and heat gently over low heat just until warm—do not let it boil.
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11
Pour the warm alcohol over the cherries in the skillet. Using a long-reach fireplace lighter or a long match, carefully ignite the vapors at the edge of the pan.
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12
Gently shake the pan or use a long-handled spoon to spoon the flaming liquid over the cherries until the flames die out naturally (about 30-45 seconds).
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13
Immediately spoon the hot cherry mixture and the thickened sauce over the prepared ice cream.
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14
Garnish with a fresh mint leaf and serve immediately while the sauce is hot and the ice cream is just beginning to melt.
💡 Chef's Tips
Always warm your liquor slightly before attempting to flambé; cold alcohol will not ignite easily. If using frozen cherries, thaw them completely and pat dry to avoid excess water thinning your sauce. Never pour alcohol directly from the bottle into a hot pan near an open flame to avoid a 'flare-back' into the bottle. Use a wide skillet rather than a deep pot to allow the alcohol vapors to spread and ignite evenly. For a non-alcoholic version, substitute the brandy with cherry juice and a drop of almond extract, omitting the flambé step.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Demi-Sec Champagne or a sweet Moscato d'Asti. Serve alongside thin, crisp almond tuile cookies for an added textural crunch. For a modern twist, serve over a slice of warm pound cake or a rich chocolate brownie. A small dollop of lightly sweetened mascarpone cheese can add a sophisticated creaminess. Dust the finished dish with a tiny pinch of flaky sea salt to make the cherry flavors pop.