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.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!