The first time I had cherries jubilee was at a Christmas Party at the Red Coach Inn in 100 Mile House. Back in 1972 the Red Coach Inn was THE place, perhaps the only place in the Mile. I don’t recall what we had for dinner except this lovely cherry dessert. I made it many times after that, once I almost started a fire. I think I was overly generous with the liqueur. Provided the exact amount of alcohol is used the flambé should be quite safe, but for added security keep a well fitting lid nearby. Just put the lid on the pot to cut off the oxygen supply and the flames will go out instantly.
*There is a popular belief that when alcohol is cooked or ignited it evaporates completely. This is a myth. In reality, alcoholic foods retain anywhere from 5 to as much as 85 percent (particularly brandy) of their alcohol after cooking and evaporation.
1 can of sweet cherries
1/2 tsp cornstarch
1 cinnamon stick
1/2 Tbsp lemon juice
2 oz kirsch
2 oz brandy*
good quality vanilla ice cream
• Drain the cherries, but reserve all of the juice.
• Place the cornstarch in a small bowl and add the reserved cherry juice.
• Stir until smooth.
• Pour this into a medium sized pot and slowly cook, stirring, for 3 minutes.
• Add the cinnamon stick and the lemon juice.
• Add the cherries and bring it all to boil.
• Remove the cinnamon stick and add the liquors.
• Stir smooth.
• Ignite – this gives the distinct flavour of the Cherries Jubilee.
• Top the vanilla ice cream with some cherries and sauce.