Recipe courtesy of David Rosengarten

Cherries Jubilee

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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1 pound fresh Bing cherries

1/4 cup sugar

1 cup water

1-inch strip lemon zest

1 teaspoon arrowroot

1/4 cup Kirsch

1 quart vanilla ice cream


  1. Pit cherries over a bowl. In a saute pan dissolve sugar in 1 cup water, add lemon zest and bring to a boil. Mix arrowroot with a little cold water to make a paste. Whisk arrowroot paste into boiling syrup and cook, stirring, until thickened. Add cherries and poach over low heat for 5 to 7 minutes until tender. Heat Kirsch in a separate saucepan. Pour over cherries and CAREFULLY ignite with a long match. Shake pan until flames die down. Scoop ice cream into 4 glass bowls. Spoon cherries and syrup over and serve immediately.;