Cherries Jubilee

This is an old school classic, making use of the woefully-underutilized art of flambe. Flambeing caramelizes sugars and deepens flavors[; with ripe summer cherries, that's really all you need.]

Total Time:
26 min
15 min
11 min

4 servings

  • 1 pint vanilla ice cream
  • 1 pound fresh, ripe sweet cherries, such as Bing
  • 1/2 cup sugar
  • 1 lemon
  • 1/3 cup golden rum
  • Evenly scoop the ice cream into 4 dishes or decorative glasses and put in the freezer until ready to serve (this can be done up to 4 hours ahead).

  • Wash and pit the cherries. Put the cherries and sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more.

  • To flambe the rum: If cooking over a gas flame, pull the pan off the heat and add the rum. Ignite the alcohol with a long match or one held with tongs. Swirl the pan slightly until the flames subside, about 30 seconds.

  • If cooking over an electric stove, put the rum in a small sauce pan. Warm it over medium-low heat and carefully light it with a long match or one held with tongs. Pour the lit rum over the cherries, and swirl the pan lightly until the flames subside, about 30 seconds.

  • Ladle the cherries and their juices over prepared ice cream scoops. Serve immediately.

  • Copyright 2007 Television Food Network, G.P. All rights reserved

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    This recipe is featured in:

    Summer Entertaining Guide