What Is Cherries Jubilee?
Cherries Jubilee is a classic dessert featuring heated cherries flambéed with brandy, typically served over vanilla ice cream. This elegant and visually stunning treat combines the richness of warm cherries with the cold, creamy indulgence of ice cream, creating a memorable culinary experience.
A Brief History and Glamorous Origins
Cherries Jubilee is a dish steeped in history and elegance, originating in the late 19th century. Auguste Escoffier, the legendary French chef, created it to honor Queen Victoria’s Diamond Jubilee in 1897. He served it at the Savoy Hotel in London, solidifying its place in culinary history. The dish became synonymous with fine dining and celebratory occasions, evoking a sense of sophisticated indulgence. Its connection to royalty and renowned chefs ensures its continued appeal across generations.
The Components of Culinary Delight
The ingredients for Cherries Jubilee are relatively simple, but the quality and execution are key to its success. The classic version generally includes:
- Fresh or jarred Bing cherries (pitted, of course!)
- Granulated sugar
- Lemon juice (to balance the sweetness)
- Brandy (for the flambé)
- Vanilla ice cream (the traditional accompaniment)
- Butter (optional, for adding richness)
Modern variations may incorporate additions like kirsch (cherry liqueur), orange zest, or even almonds for texture.
The Art of the Flambé: A Step-by-Step Guide
The flambé process is the most dramatic and impressive aspect of Cherries Jubilee. While it seems daunting, it’s surprisingly simple with the right precautions. Here’s a step-by-step breakdown:
- Preparation: Gently heat the cherries, sugar, and lemon juice in a skillet over medium heat.
- Warming the Brandy: Separately, warm the brandy in a small saucepan or ladle. Warming the brandy is critical for it to ignite properly. Never heat brandy directly in the bottle.
- Flambé: Remove the cherry mixture from the heat. Carefully pour the warmed brandy over the cherries. Using a long-handled lighter or match, ignite the vapors of the brandy.
- Extinguish: Allow the flames to burn until they subside naturally (usually about 30 seconds to a minute). The alcohol will burn off, leaving behind the flavor.
- Serving: Spoon the warm cherries and sauce over scoops of vanilla ice cream. Serve immediately.
Common Mistakes and How to Avoid Them
Even a seemingly simple dish like Cherries Jubilee can have pitfalls. Avoiding these common mistakes will ensure a perfect result:
- Using cold brandy: Cold brandy is difficult to ignite. Always warm it gently before attempting the flambé.
- Flambéing under a range hood: The flames can damage your range hood. Ensure there is ample overhead space.
- Overcooking the cherries: Overcooked cherries become mushy. Heat them gently just until they are warmed through.
- Ignoring safety precautions: Always use caution when working with open flames. Keep a fire extinguisher or baking soda nearby.
Variations and Creative Interpretations
While the classic Cherries Jubilee remains a favorite, there’s room for creativity. Consider these variations:
- Cherry Liqueur Addition: A splash of kirsch or other cherry liqueur enhances the cherry flavor.
- Almond or Nutmeg Garnish: A sprinkle of toasted almonds or a grating of nutmeg adds texture and aroma.
- Alternative Ice Cream Flavors: Experiment with other ice cream flavors like almond, pistachio, or even chocolate.
- Non-Alcoholic Version: Replace the brandy with cherry juice or apple cider for a family-friendly option.
- Other Fruits: While not strictly “Cherries” Jubilee, experiment with other fruits suitable for flambé such as peaches or figs.
The Allure of Cherries Jubilee: Why It Endures
Cherries Jubilee continues to be a beloved dessert for its:
- Spectacle: The flambé is visually stunning and creates a memorable dining experience.
- Flavor Combination: The warm, sweet cherries perfectly complement the cold, creamy ice cream.
- Elegance: Its historical connection to royalty and fine dining elevates any occasion.
- Simplicity: Despite its sophistication, it’s relatively easy to prepare at home.
Frequently Asked Questions
What kind of cherries are best for Cherries Jubilee?
Bing cherries are the classic and most popular choice for Cherries Jubilee due to their sweetness and firm texture. Other varieties like Rainier cherries can also be used, but the key is to select cherries that are ripe and flavorful. Canned cherries packed in water can be used in a pinch, but fresh or jarred cherries are always preferred for the best taste.
Can I use frozen cherries?
While frozen cherries can be used, they often release more moisture than fresh cherries, potentially affecting the sauce’s consistency. If using frozen cherries, be sure to thaw them completely and drain off any excess liquid before cooking. You may need to thicken the sauce slightly with a cornstarch slurry.
What kind of brandy should I use?
A mid-range brandy is perfectly suitable for Cherries Jubilee. There’s no need to use an expensive, top-shelf brandy, as much of the flavor will be lost during the flambé process. A VS (Very Special) or VSOP (Very Superior Old Pale) brandy will work well and provide the desired flavor.
Is the alcohol completely burned off during the flambé?
While the flames consume most of the alcohol, a small amount may remain. However, the flambé process dramatically reduces the alcohol content, making it safe for most people to consume. If you’re concerned about the alcohol content, you can extend the flambé time slightly, but be careful not to overcook the cherries.
How can I make Cherries Jubilee safe to serve to children?
To make Cherries Jubilee safe for children, you can use a non-alcoholic alternative to brandy, such as cherry juice or apple cider. Gently heat the juice with the cherries and sugar as you would with the brandy. The flavor will be slightly different, but the dessert will still be delicious and safe for everyone to enjoy. Another option is to omit the flambé entirely and simply heat the cherries in a sauce.
Can I prepare Cherries Jubilee ahead of time?
The cherry mixture can be prepared a few hours in advance and reheated gently before serving. However, it’s best to flambé the cherries just before serving to ensure the most dramatic presentation and optimal flavor. The ice cream should always be scooped immediately before serving to prevent it from melting.
How do I ignite the brandy safely?
The key to a safe flambé is to warm the brandy before igniting it. This allows the vapors to ignite more easily. Use a long-handled lighter or match to ignite the brandy from a safe distance. Always flambé in a well-ventilated area and away from flammable materials.
What kind of skillet is best for making Cherries Jubilee?
A stainless steel or cast iron skillet is ideal for making Cherries Jubilee. These materials distribute heat evenly and can withstand the high temperatures of the flambé. Avoid using non-stick skillets, as the high heat can damage the coating.
Can I add other spices to the cherries?
Yes, you can certainly experiment with adding other spices to the cherries. A pinch of cinnamon, nutmeg, or cloves can add warmth and complexity to the flavor profile. A small amount of vanilla extract can also enhance the sweetness and aroma.
What is the best way to serve Cherries Jubilee?
Cherries Jubilee is traditionally served warm over vanilla ice cream in dessert bowls or coupes. Garnish with a sprig of mint or a dollop of whipped cream for an extra touch of elegance. Serve immediately after flambéing for the best flavor and presentation.
How can I thicken the sauce if it’s too thin?
If the sauce is too thin, you can thicken it by adding a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Gradually whisk the slurry into the simmering cherry mixture until the sauce reaches your desired consistency. Be sure to cook the sauce for a minute or two after adding the cornstarch to ensure that it thickens properly.
Can I use jarred cherries in syrup?
While jarred cherries in syrup can be used, they are generally sweeter than fresh or jarred cherries packed in water. If using cherries in syrup, reduce the amount of added sugar in the recipe to prevent the dessert from being overly sweet. Also, consider draining the cherries well before cooking.