Cherries Jubilee

Cherries jubilee was a popular dish in American restaurants from the 1930s through the 1960s and became a stylish dessert for dinner parties, too. Its dramatic presentation and winning flavor are evidence of this dessert's timeless appeal.

Cherries Jubilee

Photo by Barbara B.

  • Prep Time


  • Total Time


  • Servings



  • 2

    cans (each 15.5 oz.) pitted cherries, with juice

  • 1

    ⁄2 cup sugar

  • 3

    Tbs. unsalted butter, at room temperature

  • 1

    ⁄2 cup cherry brandy

  • 1

    pint vanilla ice cream


In a searing pan or sauté pan over medium heat, combine the cherries and juice with the sugar. Cook, stirring occasionally, until the sugar is dissolved and the liquid is reduced by half, 3 to 5 minutes. Add the butter and stir until melted and completely incorporated. Remove the pan from the heat, add the brandy and return the pan to medium heat. Bring the mixture to a boil. The brandy may ignite but will eventually burn off. Divide the ice cream among 4 bowls and top with the cherry mixture. Serve immediately .


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